Homemade Wine Slush Mix!

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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!

Homemade Wine Slush Mix

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.

It wasn’t. 🙂

Homemade Wine Slush Mix

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!

Oh, and that Czar of cakes competition? I won! Click here for photos of my cake entry.

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55 thoughts on “Homemade Wine Slush Mix!

  1. Sorry, but your recipe is definitely off by quite a bit. You should not have to stir the mixture either as it freezes and using a freezer bag…..well…..I guess if you’re looking for a mess to happen in your freezer. Your picture definitely does NOT look like a slushie drink either! Better head back to the drawing board! 🙂

    1. Actually, we made our own recipe side by side with an original, purchased wine slush mix, and it was exactly the same, start to finish. (Aside from color, as we did not add beet extract to make the powder red).

      The mixes tasted the same dry, behaved the same in the freezer, and had the same taste/texture when frozen.

      So, if it’s not the product you’re looking for, you may want to skip the source material as well. I wasn’t looking to reinvent the wheel, just faithfully duplicate it – including the instructions on how to freeze / handle it. 🙂

      1. Gotta agree with Steve on the appearance. The photo of your knockoff recipe result contains many big clumps that are made up of ice crystals which are themselves too large. The “slush” should be a finer consistency, somewhat between a “slurpee” and a sorbet. And although ultimately the wine you choose will determine the color of the end product, the leading supplier of this wine treatment uses powdered red cranberry juice as a color enhancer.

        We have introduced this product in our restaurant, served in a clear cordial glass with an expresso spoon, in lieu of sorbet as a “palate cleanser”. Our customers are going gaga over it. A great, fun product. Enjoy, Chef Jim

        1. Actually, the size of the ice crystals has nothing to do with the recipe, and everything to do with the technique.

          When following the directions on the source material, the ice crystals turn out the same as pictured. If you were to use an alternate method to freeze either the source material or my recipe – a slush machine or an ice cream maker, for instance- those methods break the ice down into much smaller crystals as they churn.

          Also, to be clear – there were no “big clumps”, though I can see how it looks that way. The lighting is a bit deceptive, especially combined with the way we mounded it for photos.

        2. 5 stars
          Jim, I have to disagree with you as well. For the most part, see my disagreement with Steve.

          Again, think Granitas… with alcohol. if you want the ice crystals to be smaller, you have to break them up. While freezing, water molecules love each other very much.

        3. 5 stars
          I disagree with both these guys. I have made the D’Marie many times and yours looks exactly like the D’marie. I made a batch over the weekend and it depends on how long you freeze it and there are big clumps when you take it out. You just stir it to make it smooth and also to get the sweeter part at the bottom.

    2. 5 stars
      Steve, I would have to disagree with you on the stirring issue. Remember that ice distillation is basically the freezing of wine, disposing of the ice and using the resulting liquid. If you stir it, you have a slushie, if you don’t, you have an illegal form of brandy.

      Think back five years or so ago when we were all going gaga over Granitas. Everyone knew that only way to keep your grantina from becoming a tasty Ice block is to break up the ice crystals by “raking” it with a fork or putting the ice block in a food processor.

      If you feel that you must not stir or shake, then it sounds like you are talking about super-cooling which is all about timing and temperature. Like that party trick where the beer looks liquid in the bottle but turns into slush when you open it.

  2. 5 stars
    OMG, I can’t wait to make this!! I have purchased Vino Slush many times, and each time I think seriously, must duplicate soon! Looks perfect to me, I think Steve up there may be upset that his formula is out!

    Where do you find the green tea powder and citric acid?

    1. We bought matcha powder at an Asian grocery store, and citric acid from a homebrew supplies shop.

      We actually go through a fair amount of citric acid, between wine slush and the quick mozzarella (elsewhere on this site!)… so I’d definitely recommend getting some!

  3. 5 stars
    I have to admit, when I bought several of those mixes, I said, “I am probably paying $20 a pound for sugar!” Fool me once…I will definitely be trying this recipe. Thanks much!

  4. 5 stars

    1. Hello Bob, how big of a batch did you make using the powered lemonade and powered tea?
      Where these the only ingredients you used? Thanks

  5. 5 stars
    Instead of 1 cup of water, and in place of the citric acid, I used a cup of cranberry juice (unsweethened), and added a few shots of POM liquerto the recipe before freezing.

    I also tried a few shots of cranberry moonshine instead of POM, but can only buy that in North Carolina liquor stores. DELICIOUS!

  6. 5 stars
    Love this recipe! I’m curious to know what each ingredient does. What does the citric acid do? What about the green tea powder? The sugar?

  7. how about making this with a sugarfree substitute? Could you use splenda or something? I just bought some and am looking forward to trying both… the boxed and your recipe 🙂 Thanks for sharing

  8. If anyone tries this recipe with splenda or other SF sweeteners, I would love to know. A cousin told me she found a SF mix and I was actually looking for a place to purchase one when I stumbled onto this recipe. If nothing else, I’m wondering if you couldn’t even just halve the sugar and replace it with splenda. I’d love suggestions…

  9. 5 stars
    I just purchased some slushie mix from Shipshewana and my husband I are both hooked. We are not wine drinkers either. I understand what Steve was getting at. The gal in Shipsie had a slushie machine there. The texture we had using their mix was different than what they were handing out. Steve, if you’re looking for the same texture, you could probably put the frozen slush mixture in a blender. I can’t wait to try this recipe!

  10. 5 stars
    I purchased green tea leaves from a local asian grocery store and pulverized them in my Bullet mixer to a powder state. (no one locally had the matcha) Then I pulverized the sugar too. Added back in the green tea powder for one final pulse along with my citric acid. For citric acid, I substitued the Ball brand citric acid mix found in the canning section of the grocery store. So 1 tsp pulverized green tea, 2 tsp Ball citric mix, 1 3/4 c of sugar which was then pulverized, 3 c water, and one bottle red wine (Sutter Home Sweet Red). I chilled the mix in a gallon size bag in the freezer, but got impatient. Put 1/2 the mix into my Cusineart Frozen Yogurt maker and within 5 minutes I had perfect wine slushies. Topped it off with sugar/chilli coated Gooseberries I found at the asian market. Turned out perfect.

  11. 5 stars
    I love you people, it may be the wine slushy talking though! Worked perfect and tasted just like the mix I bought at trade show!!!

  12. 5 stars
    Thanks for the recipe … live and learn! We just spent $25 for three boxes of the D’Marie Frappe Vino mix at the local craft fair because we had never seen or tasted anything like it before (babes in the woods, even though we are in our 50’s)! Anyways, I will definitely be making my own mix in the future thanks to your tip and recipe!

    1. How sad is it that I looked at 3/$25, and my first thought was “Hey, that’s not a horrible price”? LOL! I think $10/each is the cheapest I’ve seen them sold at … insane when you know the ingredient cost and how EASY they are to make!

  13. 5 stars
    Thank You SO Much! I recently fell in love with wine slush, But can’t afford the crazy boxes! I just got all the ingredients from my neighborhood natural food store and am going to mix it together now. Thanks again!

  14. 5 stars
    This works great! We had just done a wine tour & purchased the pre-mix at $12 a pop=/ I went online in search of a cheaper way & found this recipe!! Works fatabulous!!!! ENJOY!!!

  15. 5 stars
    Yum. I tried this and it worked perfectly. I could not find citric acid so I got something called “protect produce” and it is basically the same thing as citric acid. Well done, thanks for saving us TONS of money. 🙂

  16. Hello. We just bought a slushy machine for our wine business. We know we need to get the sugar levels right but one wine we want to use has almost 0% sugar, and the other has 7% I know most slushy machines need a Brix Level of 13. Do you think we could make the first one (that has almost zero sugar) a margarita mix, and the second one (7% sugar) a Moscato Bellini?

    Thoughts? Concerns? Ideas?

  17. 5 stars
    so the one i tried this weekend at our state fair they used a merlot and i could swear he said that particular wine slush mix was “sangria”. do you know what makes up the “sangria” flavor mixes? i normally despise red wines, especially merlot, but i loved this slushie!
    Thanks so much for this recipe!!

    1. Kathy,

      Sangria would indicate fruit, whether dried citrus rind, or artificial flavour being added.

      I suspect that it’s more about the sweetness. I’m not a fan or red wine at all, but love it when sweetened and frozen like this. It does a good job of covering up the bitter taste that I’m not a fan of!

  18. I fell in love with these this year at trade shows. Saw the ingredient list and went searching for a recipe online and found yours. I bought all the ingredients and made my first batch with a white Zinfandel. Turned out way too sweet. Was the wine choice not good? What’s the reasoning for adding the sugar in the first place? Steve mentioned Brix level how do you measure that if necessary?

  19. If you are really concerned about the Brix level, for about $25 you can purchase a refractometer, which is designed to measure Brix (Brix just means the concentration of sugar in solution). And yes, Erica…some of the higher sugar content whites (like Zinfandel, Reisling, etc) might be too sweet once you add the extra sugar called for in the recipe.

    I am by no means a food chemist or anything, but I know when making ice cream, two factors that have an effect on texture are sugar content, and fat content (as well as technique as mentioned above, of course). No fat in this type of thing, so not a factor here, but I do wonder what playing with the amount of sugar would do. Maybe I should get out my refractometer and play 🙂

  20. 5 stars
    Marie, you are awesome!!!! This is just like the D’marie. The Ingredients might be pricey but will last a long time. I made the slush for Memorial Day BBQ.. This will be a staple at my parties and in the house.


  21. I have made wine slush with 1 1/2 cups Lipton tea mix(sweetened) a bottle of wine and you can use 7 up instead of water

  22. Just tried some wine slushies at a boutique type bazaar. Interested in making the mix for gifts. I liked how they had different flavors. If I used koolaid or crystal light would I still need the citric acid? I wanna make different flavors (we all drink white wines like moscato) Also how much of the flavor would I add? (Haven’t made drinks with a powered in years)

    1. I’d skip the citric acid and the matcha powder if using koolaid. I don’t use Koolaid for anything, so it’s just a wild guess, but I’d probably use 1 packet per recipe.

  23. 5 stars
    How sweet is this? I can’t eat/drink anything sweet – as I’ve gotten older anything sweet makes me sick to my stomach (no, I’m not diabetic).

  24. 5 stars
    I was so excited to try this recipe – the D’marie kit is hard to find where I live and they charge a small fortune to ship it. Only problem so far is that the mixture does not seem to be freezing – in the freezer for 5 hours so far and it hasn’t even started to freeze. Suggestions?

  25. 5 stars
    Really excited to try this, thank you thank you! I love to purchase the shushies but it is cost prohibitive to do it frequently! My question is it appears the dMarie has dehydrated cranberry juice listed on the ingredients list? You can really taste it as well. Any ideas how to incorporate that into the recipe? ( perhaps the ingredients were changed since your original post)

  26. 5 stars
    Bought at State Fair and loved it. Tried to order off internet and shipping amount was more than the mix. I am anxious to try this recipe and have ordered the Citrus Acid and Green Tea powder. My box ingredients also says Dehydrated Red Cranberry but I was unable to find a small amount at a reasonable price. Thinking I may substitute a small amount of cranberry juice for some of the water. Thanks for this recipe. I am so excited as I have been craving this since we finished the mix off. Maybe the Lemon flavored Wine was the secret.

  27. Gonna have to try this. Have most of the ingredients already (and will be placing orders with some suppliers soon to round out). I’ll probably substitute stevia for the sugar since I like to keep it lite (and I’ve been using stevia for a while, a little goes a long way).
    Herbalcom.com for Citric Acid, Macha Powder (Tea, green leaf, powder), Cranberry Fruit Powder

  28. 5 stars
    Ok so I tried this and an other wine slushy Recipe. The other one was easier and more instant gratification. But this one is so much better. It’s a bit more work with having to slosh it around. But my best points are use the ziplock bag & when putting it in a cup I did so with a splash of cider (I used black berry and guava) they were amazing!!

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