Wine Slush with the Thermomix® is ready in 2 minutes and makes 4 glasses of 200 ml each. The core trick in one sentence: add frozen wine ice cubes and 200 g of cold white wine to the mixing bowl and blend for 6 sec / speed 8, stir with the spatula and blend briefly once more if needed. Pour immediately into pre-chilled glasses and garnish with strawberries and lime. That is the whole secret to a creamy summer cocktail that does not taste like watered-down ice.
On hot summer evenings this slush is our quickest drink for the terrace. While others are still searching for ice cubes, the finished glass is already on the table. If you prefer an alcohol-free version, replace the wine and lychee juice entirely with white grape juice, and freeze the ice cubes from juice too. Children will love it just as much. By the way, this is also how we make the best Cherry Melon Slush in the Thermomix®.
Wine Slush with the Thermomix®
Ingredients 0 / 5 ✓
- 300 g white wine ice cubes
- 300 g lychee juice ice cubes
- 200 g white wine
- 4 strawberries
- 1 lime
Instructions 0 / 2
-
1
Crush the ice cubes.
Add the ice cubes and white wine to the mixing bowl and crush for 6 sec / speed 8.
-
2
Serve.
Pour into cocktail glasses and serve garnished with strawberries and lime.
Video
Nutrition per serving
Why pre-frozen wine ice cubes make all the difference
Most recipes simply combine regular water ice cubes with cold wine and fresh fruit. Cookidoo and many food blogs work exactly the same way. It works, but it tastes watery because melting water dilutes the wine. Instead, we freeze 300 g of white wine and 300 g of lychee juice separately in ice cube trays the day before, for at least 6 hours. This way the slush is made from frozen flavour rather than frozen water. The result stays creamy and keeps its full fruit and wine character right to the last sip.
This is where the Thermomix® really shows its strength. The powerful blades crush the hard wine ice cubes in 6 sec / speed 8 to a fine slush snow without any struggle. A stand blender needs several pulse cycles to reach the same consistency, and a classic ice crusher cannot achieve the creamy texture at all. The second component is the 200 g of liquid, ice-cold white wine. It keeps the mixture moving during blending and prevents it from getting stuck above the blades.
Which white wine works best in the slush
The choice of wine determines the character of the drink. A dry Riesling or Pinot Gris gives a fresh, slightly tart note that pairs well with the sweet strawberries and lychee juice. A Sauvignon Blanc brings more aroma in the direction of green fruit. If you prefer something sweeter, try a Muller-Thurgau or a light late harvest wine. For festive occasions, Prosecco or Champagne also works as a base, giving the slush a sparkling lift.
Good news for your budget: an expensive wine is not worth it here. Fine wine nuances are masked by the lychee juice, lime and strawberries anyway. A solid wine from the mid-price range is perfectly sufficient. More important than the price is that the wine goes into the mixing bowl well chilled, otherwise the ice melts too quickly.
Common pitfalls with wine slush and how we fix them
The slush is watery instead of creamy
This almost always happens when regular water ice cubes are used instead of frozen wine and juice cubes, or when the cubes have not been in the freezer long enough. Our fix: freeze for at least 6 hours, ideally overnight. And make sure the liquid wine comes straight from the fridge, not at room temperature.
The mixture stays lumpy and does not become smooth
After the first 6 seconds there are often a few larger pieces of ice stuck at the top. Our fix: give it a quick stir with the spatula, push the pieces down towards the blades and blend again for 10 to 15 seconds at speed 9. This gives the mixture an even, thick consistency like a classic slushy.
The slush melts before everyone has their glass
A finished slush does not wait. At room temperature it turns liquid within 10 to 15 minutes. Our fix: chill the glasses in the freezer beforehand and only blend when everyone is ready. For a larger group it is better to blend in portions to order rather than making one large batch in advance.
From Frose to alcohol-free versions
The wine slush is easy to vary. These are the five versions we make most often:
- Frose (rose slush): replace the white wine ice cubes with frozen rose wine and add 200 g of cold rose wine. It hits the summer trend and tastes fruitier.
- Red wine slush: red wine ice cubes plus a handful of frozen berries. Bolder and darker in the glass, perfect for warm evenings.
- Aperol slush: Prosecco ice cubes with 50 g Aperol and a slice of orange. Bittersweet and in the spirit of a Spritz.
- Sangria slush: red wine ice cubes with pieces of orange and peach plus a squeeze of lime.
- Alcohol-free: replace both the wine and lychee juice entirely with white grape juice or apple juice, and freeze the ice cubes from juice too. Family-friendly for any garden party.
For the garnish, fresh strawberries or raspberries are ideal. If you do not have fresh ones, use frozen. They actually enhance the cooling effect in the glass.
Drinks and recipes that go well with wine slush
A wine slush rarely comes to the table alone. If you want to avoid artificial colours and preservatives, you can easily make your own Iced Tea Syrup with the Thermomix®. As a fruity alternative that works for both children and adults, the Cherry Melon Slush is a great choice. For a quick refreshment in between, it is worth exploring more cold drink recipes from our drinks collection.
If you regularly make ice and cold drinks with the Thermomix®, the book Ice and More by Daniela has plenty of ideas for sorbets, slushies and frozen cocktails. It is tailored specifically to the ice-making functions of the Thermomix® and gives the right quantities for creamy results.
Want to make wine slush and frozen cocktails at the push of a button more often? Find out whether the Ninja Slushi is worth it for you.
Ice cubes on standby: how to keep your slush spontaneous
The finished slush itself cannot be stored. It melts and loses its slush texture, so it is always blended fresh and served immediately. The ice cubes, however, can be stored. Wine and juice cubes keep well sealed for around 3 months in the freezer. This means we always have the base ready and only need 2 minutes for a spontaneous drink.
A practical tip: make a whole batch of cubes and transfer them to a freezer bag once fully frozen. The ice cube tray is free again and the stock takes up less space. Write a quick note on the bag to say which type of wine is inside, so there are no surprises in the glass next time.
