Tuesday, December 16, 2008

Wine Slush

At Thanksgiving this year, my brother-in-law made a delicious dessert: wine slush. I loved it, even though I don't normally like wine. As I've said before, though, the closer alcohol tastes to ice cream, the more I like it!

Anyway, as soon as I tasted it, I knew I had to make it for book group. Last night, it was a big hit and I was asked to post the recipe. I wish I'd taken a picture, though it doesn't look that pretty. I'd have to pretty it up in a martini glass or nice bowl with a sprig of mint or something on the side...none of which I had. So you'll just have to make the recipe and try it for yourself.

I got the basics of this recipe at Thanksgiving, and figured I couldn't really mess it up as it's so simple. I'm sure this isn't precisely the "real" recipe, but it turns out just fine.

Wine Slush


1 c. red wine (any kind, whatever you've got lying around)
1 1/4 c. water
2/3 c. sugar
3 thin round slices of an orange (I use rounds from the thickest part of the orange)
1 small container raspberries


Add raspberries and red wine to a large tupperware container.

In a medium saucepan, add water, sugar, and orange slices. Cook over medium high heat, stirring often, until all the sugar is dissolved. Pour into the container with the raspberries and red wine.

Cover and store overnight in the fridge.

Using a fine mesh strainer, strain the liquid into a container that will fit into your freezer. I use a small metal casserole pan (11" x 7"). Squeeze the oranges to add the juice to the liquid. Discard the oranges.

Next, using a plastic spatula (those flexible scraper kind), squish the raspberries against the mesh and let the juice strain into the wine mixture. Keep doing this until mostly all you have left is seeds (well, use your judgment. The longer you do this, the more likely it is some seeds will make it through the strainer and into your liquid). A lot of raspberry juicy stuff will collect on the bottom of the strainer, so make sure you use your spatula to scrape it off and add to the wine.

Stir it all up, and put it in the freezer. Every 45 minutes or so, use a fork to scrape it up so it doesn't freeze solid. You only have to do this a few times, and in my experience, it was okay when I forgot for more like 3 hours instead of 45 minutes.

That's it...it's ready as soon as it freezes (give it at least 2.5 or 3 hours).



Liz Jimenez said...

Ooh, tasty *and* festive! If you have an ice cream maker, I'm sure you could do the freezing part in that, too. Yum!

Lesley said...

stopping by from SITS....this is so cool..I am so excited to try...thanks...

Nancy said...

Hmmm...does it have to be red wine? (instant headache for me) ...it DOES sound tasty! :)

Anonymous said...

This was absolutely the best last night! Thanks for posting the recipe....as if I gave you any other choice. I can't wait to make it.

Jeanne Estridge said...

Well that sounds just yum!

Anonymous said...

mmmmmm...sounds delicious...though it does sound like a lot of work when i could just be drinking:)

What A Card said...

Nancy, I've been thinking about it, and I don't see any reason why you couldn't make it with white wine. I'd probably add some cranberry juice or purple grape juice to the water, though, as I would worry that the color would be off-putting if it was just a light white-ish pink.

Also, I don't know if you have a minimum amount that causes a headache, but this recipe easily makes 10 (smallish) servings, so that means each only contains 1/10 of a cup of red wine...not too much!

Hope you all enjoy this!

Nancy said...

oooh - you're so smart! Might have to try that :)

Jennifer said...

Oh yum. I'll be making this very soon. =)