pairThis is the kind of drink that I wish I had on tap on cold days. It’s probably a good thing that a drink like this takes a little bit of preparation, otherwise I’d drink it like water! It’s simple to make, but should be made a few hours in advance just to make sure that it’s set in time.

When I first made this slushie it was super hot. It’s a shame that the Summer days seem to have disappeared, and have been replaced with fickle, stormy ones. When it warms back up this will be on the top of my to-do list!

Berry slushies:

Serves 4

  • ¾ cup raspberryshards
  • ½ cup strawberries
  • ¾ cup blueberries
  • 2 tbsp water
  • 3 tbsp sugar
  • 750ml shiraz rosé

bottlePuree berries with water and sugar. Add half of the wine in and mix. Add the remaining wine. I used a Jacob’s Creek shiraz rosé because it’s not too sweet. If you want a sweeter slushie, go for a sweeter rosé.

Using a spoon, push the mixture through a strainer in 2-3 batches to get rid of the majority of the seeds. You don’t want a seedy slushie, because that will lead to you inhaling and subsequently choking on those tiny seeds!

closeFreeze for 40-60 minutes and then scrape the mixture with a fork. Repeat twice. If you find that your mixture is not freezing, it may have something to do with the alcohol content of the wine or how cool your freezer is.

forkBe vigilant and resist the urge to keep checking on it and opening the freezer door. By the third time you scrape the fork through the mixture (at least 2.5 hours after you started the process, you should have nice big crystals.

Scoop out a few tablespoons of mixture into a glass, allow to sit for two minutes and serve with a straw and a spoon.

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