Fridays deserve a fun cocktail and Fridays in summer deserve a frozen fun cocktail…enter this Frozen Red Wine Kombucha Slush! Slushy, sweet, and a bit tangy this combo is all around perfect.
I started out by having leftover wine (I know, never happens! This is a once in a lifetime occurrence folks) that I wanted to use in something rather than just drinking it straight. I knew I wanted something frozen and fun and I also had a massive container of kombucha in the fridge as well. Throw in some frozen raspberries and you’ve got a cocktail!
It’s tangy! I love the tang, but if you’re in the sweet tooth camp you can add some honey or agave to taste. Easy as that!
You also have a few options as to how you prepare this recipe. Let’s have a look:
Option 1: Place the mixture into the frozen base of your ice cream machine for 30 minutes or until it’s a thick slushy consistency.
Option 2: Pour the mixture into a shallow freezer safe container and freeze in 30 minute increments scraping with a fork between freezes until slushy.
Option 3: Skip the slushy and pour into popsicle molds and freeze until solid.
Which method will you choose?? The ice cream machine definitely makes it easy to achieve the slushy consistency whereas freezing and scraping ends up more like a granita.
But let’s face it, everyone loves popsicles…especially boozy popsicles so it looks like you have an important decision to make.
RECIPE CARD
Red Wine Kombucha Slush
Summer deserves a frozen fun cocktail…enter this Frozen Red Wine Kombucha Slush! Slushy, sweet, and a bit tangy this combo is all around perfect.
Ingredients
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- 1 bottle red wine I used a cabernet
- 12 ounces frozen raspberries
- 1 tablespoon lemon juice
- 1 cup kombucha (plain, ginger or raspberry ginger works great)
- honey (to taste, optional)
Instructions
More TIPS about this paleo recipe in the post above!
Place the red wine, raspberries, and lemon juice into a blender, blend until slushy. Taste for sweetness and add a liquid sweetener if you desire this to be on the sweeter side instead of tangy. Stir in the kombucha. Now you have a few options:
Option 1: Place the mixture into the frozen base of your ice cream machine for 30 minutes or until it's a thick slushy consistency. Pour into glasses and serve.
Option 2: Pour the mixture into a shallow freezer safe container and freeze in 30 minute increments scraping with a fork between freezes until slushy.
Option 3: Skip the slushy and pour into popsicle molds and freeze until solid.
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3 Comments
Patricia @ Grab a Plate
What a fun, frosty treat! Nevvvvver would have thought to combine these two, but looks and sound fab!
Chrisy @ Homemade Hooplah
You have no idea how much my husband is going to love this! And I’m sure I’ll have my own glass (or two!) of it as well 😀
Kimberly
What a clever flavor combination and I love the vibrant color!