
A refreshing frozen drink that blends sweet red wine, frozen berries, and ginger ale into a fruity, easy-to-make slush perfect for warm evenings and entertaining.

In my experience this drink turned an impromptu backyard get-together into something memorable; we passed the glasses around while the kids played tag and the adults swapped grilling tips. Family members who are normally hesitant about wine loved the frozen, fruity format—it takes the edge off tannins and highlights sweetness and aroma. A tiny garnish of whole berries makes each glass feel special without adding work.
What I love most is how this beverage brings people together: it’s casual but feels celebratory. On warm nights I double the batch and keep a shallow tray in the freezer; guests help themselves to seconds and the conversation flows. The combination of bright berries and the soft sweetness of the wine is nostalgic—like a grown-up version of childhood slushies.
Store the frozen slab in the 9x13-inch dish tightly covered with plastic wrap or an airtight lid to prevent freezer burn and absorption of other odors. It will keep well for up to 3 months, though the flavor is best within the first month. When ready to serve, let it sit at room temperature for 6–10 minutes to soften slightly, then scrape into granules. If you plan to portion ahead, transfer the slab into a shallow airtight container to freeze more evenly and label with the date.
Swap the wine for sparkling white grape juice or nonalcoholic sparkling wine for a family-friendly version; use the same volume. If you prefer a tarter finish, substitute half the berries with frozen strawberries or add the zest of one orange before blending. For a lighter sweetness, choose diet ginger ale or club soda with a tablespoon of honey or agave to taste. Keep the berry-to-liquid ratio consistent so the final texture remains slush-like rather than watery.
Serve in stemmed wine glasses, coupe glasses, or even highball glasses depending on the mood—use clear glass to show off the color. Garnish with a sprig of mint and a couple of whole berries on a cocktail pick for an elevated touch. This is excellent alongside grilled shrimp skewers, a summer salad with citrus and feta, or as a refreshing course at a brunch spread. For a frozen dessert course, pair with almond biscotti or shortbread.
Frozen boozy slushes draw inspiration from European granitas and Italian sorbets—simple mixtures of fruit, sugar, and liquid frozen and scraped into icy crystals. This particular blend, using sweet red wine and berries, is a modern, casual American adaptation that embraces convenience: frozen fruit and pre-bottled wine replace the longer, more involved methods of candying or macerating fruit. It nods to coastal picnic traditions where chilled, fruity drinks are central to warm-weather entertaining.
In winter, swap the mixed berries for frozen spiced cranberry blend and use a ruby port or spiced red for a cozy holiday slush—add a pinch of cinnamon. Spring invites fresh strawberries and a lighter rosé; in fall, incorporate a pear puree with a softer red wine and a splash of ginger beer for warming spice. Adjust the sweet wine choice to match seasonal produce and mood: lighter wines for spring, richer ones for autumn.
Make the base up to three days ahead and store in an airtight container in the refrigerator before freezing to save time. For parties, freeze in multiple shallow pans so you can rotate batches and keep a ready supply in the freezer. When scraping, work quickly so the slush stays cold; transfer scooped granules into chilled glasses and return the slab to the freezer promptly. Re-freezing scooped portions will change texture, so only re-freeze full slabs or discard leftovers if texture is critical.
Enjoy this drink as a simple, celebratory way to cool down and connect. It’s flexible, forgiving, and always colorful—perfect for making memories around a table or patio. Cheers to easy entertaining and delicious, chilled moments shared with good company.
Pulse ginger ale in gently after blending the fruit and wine to preserve carbonation and avoid a foamy blend.
Use a shallow 9x13-inch pan for faster, more even freezing and easier scraping into granules.
Always strain the blended mixture through a fine-mesh sieve to remove seeds for a smoother mouthfeel.
If using fresh berries, freeze them first for at least 2 hours to mimic frozen-berry texture and reduce dilution.
This nourishing red wine slushie recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Red Wine Slushie recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place 4 cups of frozen mixed berries in a blender and pour the full bottle of sweet red wine over them. The cold berries help chill the wine and start the freezing process.
Blend on medium-high for 30–60 seconds until the mixture is smooth and free of large chunks, stopping to scrape down the sides once for even texture.
Pour one 12 fl oz can of ginger ale into the blender and pulse 3–4 short times to combine without losing carbonation or creating excess foam.
Pour the blended mixture through a fine-mesh sieve into a bowl, using a spatula to press liquid through and discard seeds and coarse solids for a smoother finish.
Transfer strained mixture into a 9x13-inch freezer-safe dish, spread evenly, and freeze for at least 6 hours or overnight until solid.
Use an ice cream scoop to scrape the frozen slab into granules. Fill four wine glasses, garnish with fresh berries, and serve immediately so the texture stays slushy.
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This recipe looks amazing! Can't wait to try it.
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