Start to Finish: 4 hours, 15 minutes
Servings: 4 to 6
Difficulty Level: Beginner
For an elegant end to any meal, make a cool, flavorful homemade wine slush. The basic recipe, adapted from James Peterson's white wine granita recipe, can easily be altered by using a different type of wine. Because the wine is the star, use a varietal that you would enjoy drinking.
- 1 cup water
- 1/2 cup granulated sugar
- One 750-milliliter bottle wine
- Sliced peaches or fresh berries, optional
Combine the sugar and water in a saucepan and bring the mixture to a simmer over medium heat. Continue simmering the sugar and water, stirring occasionally until the sugar dissolves and the liquid is clear -- usually three to five minutes.
Set the simple syrup aside to cool. Once it almost reaches room temperature, place the pan in the freezer to get the syrup ice cold -- but not frozen.
Pop the bottle of wine in the freezer to chill it thoroughly while the syrup is cooling.
Pour the chilled wine and syrup into a baking dish to form a layer approximately 1/2- to 1-inch thick. Stir the ingredients to combine them.
Allow the wine mixture to freeze for 30 to 60 minutes, at which point the top should be covered in a solid layer of ice. Scrape that top layer with a fork, stirring it into the rest of the drink.
Repeat this scraping and stirring every 30 to 60 minutes for four hours. At this point, the mixture should be smooth, icy and ready to be spooned into glasses.
Scrape down the sides of the baking dish and stir the mixture thoroughly each time to avoid ending up with chunks of ice.
Top the wine slush with fresh fruit, such as cleaned fresh berries or sliced peaches, if desired.
Choose from nearly endless ways to vary this basic wine slush. Using different types of wine and blending them with various ingredients allows you to create your own version.
Pour the chilled syrup and wine in a blender, along with your favorite fruit for a fruity wine slush. Some examples include the following fruit and wine pairings:
- Cherries with pinot noir or Beaujolais
- Cantaloupe with sweet Riesling or dry champagne
- Grapefruit with ice wine or sauvignon blanc
- Kiwi with late harvest Riesling
- Pomegranate with Sauternes or ice wine
- Rhubarb with Gewurztraminer or Riesling
Simmer your favorite herbs along with the sugar and water to infuse the syrup with extra flavor. Some ideas include the following pairings:
- Thyme with pinot grigio, syrah, zinfandel or chardonnay
- Tarragon with unoaked chardonnay or white Burgundy
- Rosemary with Sangiovese or Zinfandel
- Mint with cabernet sauvignon, merlot or sauvignon blanc
Adjust the Sweetness
Add more -- or less -- sugar to the simple syrup to make a sweeter slush. Starting with a sweet wine, such as moscato, also gives sweeter results. Using a dry wine, such as sauvignon blanc, results in a less sweet slush.