|If you’ve ever been to a large trade show, home show, or – in our case this weekend, a Food and Wine show… chances are, you’ve seen a booth hawking wine slushie mixes. “Frappe Vino”, “Wine Slush”, “Party Slush Mix”, “Vino Slush”… there are a bunch of companies offering it. The samples are so good, it’s easy to drop the $12 or so for the 12 oz baggie of powdered mix. Trust me, we’ve done so… twice. That second time, I took a look at the ingredients and almost had a heart attack. I couldn’t believe what I’d just paid so MUCH for!
I was reminded of that this weekend, as the D’Marie company was once again set up with their wonderful wine slush. While we all loved the slush, I decided that I would set about to “reverse engineer” it. Cue jokes about “Dis Marie” bastardizing “Dat Marie’s” recipe…
Anyway… between the ingredient listing, listed weight, nutritional info, and the unused second bag sitting in our liquor cabinet… I didn’t figure it would be hard to do.
The ingredients are simple, and the technique is one of those “so simple, it shouldn’t be considered an actual recipe” deals. You, too, can make homemade wine slush mix at home! While matcha powder isn’t cheap, this recipe doesn’t take much at all – your wine slush mix should cost less than $1.50/batch!
Oh, and remember the citric acid you bought for my Quick mozzarella recipe? Well if you haven’t bought some, what are you waiting for? Cheese and wine slushes aren’t the only cool things you can do with it – more citric acid recipes are coming!
Basic Homemade Wine Slush Mix Recipe
1 2/3 – 1 3/4 cups sugar (Less for if using a sweeter wine, more for a dry wine)
1 1/2 tsp citric acid
1/4 tsp matcha (green tea) powder *optional
Measure all ingredients into a food processor. Run the food processor for a minute or two, to finely process the sugar and evenly distribute the ingredients.
Pour powdered mix into a baggie or airtight container until ready to use.
To make wine slush: Pour 1 batch of mix into a 1 gallon freezer bag (or large bowl). Add 1 750 ml bottle of wine, and 3 cups of water. Stir/shake well. Freeze for about 3 hours before serving in glasses of your choice.
(I like to freeze the mixture for a bit longer, stirring/shaking every 30 minutes or so, to produce a finer grained sorbet style dessert, pictured.)
As a Gift Idea: Package 1 batch of mix into a clear craft/goodie baggie, push most of the air out, and tie with a twist tie. Add a ribbon bow. Print the above directions (“To make wine slush”) onto a pretty card and attach to the baggie or ribbon.
Want a fancier baggie, to double as gift itself? Check out Dragon Chow Dice Bags – they’re big enough to hold a batch!
”Sangria Slush” mix: Measure sugar and citric acid into food processor (skip the matcha powder). Zest one orange, one lemon, and one lime on top of the measured ingredients before processing.
Flavored Wine Slush Mixes: Measure sugar and citric acid into food processor (skip the matcha powder). Add flavoring of your choice: About 1 tsp of flavor extract, or ½ tsp of a flavor oil will do it, but feel free to flavor to your taste. Process as directed above. Spread mixture out on a cookie sheet and allow to dry for about an hour. Run dried mixture through the food processor to break up any dried clumps you may have, then store per main recipe.
When it comes to extracts or flavor oils, you can have fun with it, but you will want to label the flavor if giving it as a gift. Also, consider the wine to be used. Generally speaking, white wines will work better with flavored mixes than red will.
As an example, banana extract would make a fun slush, but would definitely be better with a white wine. Also, peach flavor oil, combined with a champagne would be very tasty – like a frozen peach bellini!
Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.