Strawberry. Wine. Slushies. Oh yeah.
When I told one of my friends what we’d be making on Easter Sunday, her response was, “And how much does it make?” It’s pretty clear why we’re friends.
Strawberries are in season, folks, and shocker of shockers, but the ones in the grocery store have actually been pretty good so far. Last year it was impossible to get any that weren’t mealy and watery tasting. And you definitely want a nice, strong strawberry flavor for these drinks. Make sure your local berries have plenty of flavor and then please proceed.
See that food processor in the background? It’s what the recipe called for but we needed to switch it up and use the blender instead. We’ll tell ya why in a sec.
Just please keep in mind that no drinking had yet commenced. It was around 10:30 in the morning and I’d like to think I was awake.
But just take a sec to appreciate the berries. Thank you, Spring, for your glorious strawberries. We could do a hell of a lot less with the dang pollen, but I suppose if you give us pretty green grass, flowers and strawberries, we’ll let you off the hook.
So the reason we decided to use the blender…and a second bottle of wine…was cuz, I dunno…the food processor seemed to have sprung a leak and the first bottle of wine went all over the floor.
I’m really not sure what happened. I’ve processed liquids in it before without a problem. Thank goodness we had another bottle of wine! Our Easter Sunday would be complete. Fist pump with us, folks.
So after you’ve processed some lemon juice, the berries, a little sugar and the wine, pour it all in your nifty little counter top ice cream bowl, already frozen of course. If you don’t have one of these see the Notes below for alternate ways of processing. Just know that these little gadgets are awesome and you’ll be able to drink the slushies right away, after only 30-40 minutes.
See? Perfect consistency for serving your gaggle of giggling gal guests. And hey, hint, hint – if you have a second freezer bowl waiting in your freezer, you could even make a second batch right away. Maybe the same type or something different, for when the first round is done. Pretty sweet, right?
You can either make these ahead of time and save it in the freezer or serve ’em up as soon as they’re done processing. The bonus of processing them this way is they won’t get watered down. No need to add a bunch of ice to the mix in a blender. It’s just a bold strawberry flavor kicked up by some good wine. I think we can all say cheers to that.
Strawberry Wine Slushies
from Slugger’s Strawberry Slushies, Bon Appétit, August 2011
Prep Time: 10 minutes Ice Cream Machine Chill Time: About 30-40 minutes Level: Easy Serves: 6
- 2-3 cups hulled strawberries
- 1 750 milliliter bottle dry Riesling
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
Purée strawberries, Riesling, lemon juice, and sugar in a food processor or blender until liquefied. Process in an ice cream maker according to manufacturer’s instructions (about 30-40 minutes was our time used). Divide among cups. Serve immediately with straws, or transfer to a container and freeze.
Alternate ways of making the slushies:
1. Put 1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender. (via the original recipe)
2. Place the strawberry wine mixture in a wide freezer-safe container and cover. Freeze for several hours, stirring the mixture every so often. You’ll know when it’s ready, obviously, by the icy, slushy texture. The only thing is I can’t tell how long this will take since we didn’t use this method, but it’s the same way some recipes suggest for making ice cream and sorbet.
Don’t like strawberries? Maybe try some other fruits. Peaches (when in season) might be nice. Some frozen fruits might be good, but be aware that sometimes these will be watery.
If you use your food processor, you might want to use half the bottle of wine to process with the berries, then add the rest of the wine in after to avoid overflowing the processor bowl. Again, not sure if it was a problem with mine or if it was just too much liquid in it or what. A blender will obviously work just as well.
I noted above in the ingredients to use 2-3 cups of berries; we opted for three cups to get a stronger strawberry flavor, loved the results. Two was the original directive.