Warm weather is no match for the refreshing flavor of these Peach Wine Slushies. It takes just minutes to blend juicy summer peaches, crisp white wine and simple syrup into an icy frozen cocktail that will keep you cool on even the steamiest days.
Add peaches, wine and ¼ cup simple syrup to the jar of a blender. Process until smooth. Taste and add more simple syrup if desired.
6 cups frozen peeled peaches, 1 750ml bottle white wine, ¼-½ cup basil-infused simple syrup
Divide among frosty glasses and serve immediately.
I usually make this recipe with frozen peaches, but you can also make it with peeled, fresh peaches. Since in-season fruit is usually sweeter, you may need to use less simple syrup. Taste and adjust accordingly.
If you use fresh peaches, you will need to pour the mixture back into a resealable container and freeze for a few hours to get a slushy consistency.
Feel free to make the infused simple syrup a few days in advance and store in the fridge. You can also use plain simple syrup if you prefer. Make your own syrup at home for pennies!
Don't break the bank on a bottle of wine but do use an inexpensive bottle that you'd still drink by the glass. I used Vouvray for this recipe but any semi-dry white wine will work well, like Sauvignon Blanc or Pinot Grigio. Avoid any wines that are aged in oak like most Chardonnays.
Chill the wine before pouring it into the blender and serve your slushies in glasses that have been in the freezer to help the drinks maintain their slushy consistency longer.
Leftovers can be put into a sealed container and frozen for up to three months. Pass them through the blender to return them to slushy form.
How to make basil-infused simple syrup:
Add ½ cup water and ½ cup granulated sugar to a small saucepan. Heat on medium until sugar is dissolved, stirring occasionally.
Remove from heat and stir in 10-12 large basil leaves. Allow basil to steep in syrup for 20 minutes.
Strain syrup through a fine mesh strainer and store covered in refrigerator for up to two weeks.