Raspberry Rose Wine Slushie Food

RASPBERRY CHAMPAGNE SLUSHIES

Steps:

• Add all ingredients to a blender and blend until slushie, about 1 minute.
• Garnish with mint and fresh raspberries, if desired. Serve with a straw.

RASPBERRY ROSE WINE SLUSHIE

Steps:

• Combine raspberries, rose wine, ice cubes, and triple sec in a blender; blend until smooth.

FROSé

Steps:

• Place all ingredients in a blender and process until smooth. Pour into glasses** and top with a splash of sparkling wine or sparkling juice (optional).

RASPBERRY VINEGAR

Steps:

• Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

RASPBERRY SLUSH

Steps:

• Mix all ingredients, except soda, and freeze in a plastic covered container overnight, stirring every few hours.
• To serve, fill 8 to 10 oz. glass half full with slush and top with soda.

RASPBERRY PROSECCO SLUSHIE

Steps:

• Combine all ingredients in a blender jug and pulse until a slushie texture is achieved, without large chunks of frozen fruits swimming around.
• Divide mixture into 2 cocktails glasses and enjoy immediately.

RASPBERRY & RED WINE SLUSH WITH PEACH SALAD

Steps:

• Tip the raspberries, wine and sugar into a blender and blitz until smooth (this can also be done in a large jug with a hand blender). Push the liquid through a sieve to get rid of some of the pips, then churn in an ice-cream machine until the texture of soft sorbet.
• Transfer to a freezable container and freeze for at least 4 hrs. If you don't have an ice-cream machine, freeze the liquid until it starts to become icy, then mash the ice crystals with a fork until slushy. Repeat 3 or 4 times until you have the texture of sorbet.
• To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.

RASPBERRY FROZé

Steps:

• Pour rosé into ice cube trays to freeze. It won't freeze solid because of the alcohol, but leave it in for a good 4 hours or so.
• Place rosé cubes and raspberries in a blender. Blend until smooth.
• Serve immediately, or place back into the freezer and blend quickly again right before serving.

RASPBERRY LIME SLUSH

Steps:

• In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.

WINE SLUSHIES

Steps:

• Make the simple syrup by heating ½ cup water in a microwave-safe bowl (a glass measuring cup with a spout works great) for 1 minute. Remove the bowl from the microwave and add ½ cup of sugar and stir to dissolve the sugar. Set aside and allow to cool while you gather your remaining ingredients.
• In the container of your blender add 1 cup chilled white wine, 2 cups frozen strawberries, 1 cup ice, and ¼ cup simple syrup.
• Blend on high (or the smoothie setting if you have it on your blender) for 2 minutes or until smooth, and no chunks of fruit or ice remain.
• Pour your slushie into a pitcher or large glass jar, rinse out your blender container, and repeat with your second fruit flavor. Combine the frozen pineapple, wine, ice, and simple syrup until smooth.
• In the bottom half of a wine glass, spoon ½ cup of your strawberry slushie, then top that by spooning a ½ cup of pineapple slushie on top. You can garnish your glass with a piece of fresh pineapple and a fresh strawberry.

BERRY WINE SLUSHIES

Steps:

• Gather the ingredients.
• Fill an ice cube tray with the wine of your choice. Freeze for at least 6 hours, though overnight is best.
• For one large slushie or two small ones, combine 3 ice cubes and 6 frozen wine cubes with the berries and honey in a blender .
• Blend well, until mixed and slushy.
• Pour into a chilled glass .
• Garnish with berries, serve, and enjoy.

STRAWBERRY ROSé SLUSHIES (FROSé)

Steps:

• Using a good quality blender or food processor, blend the wine and strawberries together until smooth and lump free. Check the texture and add in ice cubes (starting with 1 cup), and blend until reaching your desired consistency. We like ours thick, as it melts fast while drinking! Especially in hot weather,

FROZEN SANGRIA SLUSH

Steps:

• Place all ingredients in a blender EXCEPT ice and puree until slushy. If you need it to be more 'slushy', add ice.

RASPBERRY PEACH WHITE WINE SLUSHIE

Steps:

• Blend 2/3 bottle of white wine with frozen peach slices and 1-2 cups of ice cubes (start with one cup and if too thin, add another cup) in a Vitamix or blender.
• Pour into four glasses. Put in freezer while preparing raspberry layer.
• Blend remaining wine with frozen raspberries and 1 cup of ice cubes (if you want thicker, add additional ice).
• Remove glasses from freezer and pour raspberry layer on top of peach layer.
• Serve with straw, spoon, or just drink it!