I made a Peach Wine Slushie from white wine and ripe peaches, and I’m sharing the quick trick that makes it so simple to recreate.

Jump to Recipe

I stumbled on a late afternoon mix that reads like a tiny rebellion against boring drinks. I use dry white wine like Pinot Grigio or Sauvignon Blanc and lots of frozen peaches, and the result is this icy, almost slushy sip that somehow tastes like summer folded into one glass.

It’s playful enough to be called a Peach Wine Slushie and weirdly grown up enough to sit next to Peach Schnapps Cocktails on your mental menu. I ruined one batch on purpose and loved it, so expect happy accidents.

If you’re curious, this one will make you try something new.

Ingredients

Print Recipe (No Advertisments)

Peaches: juicy, fiber rich, vitamin C, natural sweetness, makes slush creamy and bright
White wine: dry, light bodied, adds acidity and fermented fruit flavors low in protein
Lemon juice: zingy sour, vitamin C, balances sweetness, fresh bright flavor
Simple syrup or honey: sweetens adds sugars and calories, honey gives floral notes
Peach schnapps: optional boozy peach boost, adds sugar and alcohol, not necessary
Ice: gives thicker slush, dilutes sweetness slightly, adds chill
Mint: fresh herb low calorie bright aroma that lift flavors
Salt: tiny pinch enhances sweetness, balances flavors, boosts fruit taste

Ingredient Quantities

1 bottle (750 ml) dry white wine like Pinot Grigio or Sauvignon Blanc

3 cups frozen peaches chopped (or 4 large ripe peaches peeled sliced and frozen)

1/4 cup simple syrup or 3 tbsp honey or agave

2 tbsp fresh lemon juice (about 1 lemon)

1 cup ice cubes, optional for extra slushiness

2 tbsp peach schnapps or peach liqueur, optional for a boozier kick

Fresh mint sprigs for garnish, optional

Pinch of salt, optional to brighten the flavors

How to Make this

Print Recipe (No Advertisments)

1. Freeze your peaches ahead of time if they are fresh: peel, slice and spread on a tray, then freeze for at least 4 hours; if you want the slushiest, freeze wine in ice cube trays overnight so you can use wine cubes instead of fresh liquid and avoid watering it down.

2. If you didn’t freeze wine, chill the whole 750 ml bottle in the fridge or freezer for 20 to 30 minutes until very cold but not solid.

3. In a blender add about 3 cups frozen peaches, the chilled white wine (or wine cubes from step 1), 1/4 cup simple syrup or 3 tbsp honey or agave, and 2 tbsp fresh lemon juice; add a pinch of salt to brighten the flavor.

4. For an extra icy texture add up to 1 cup ice cubes or 2 tbsp peach schnapps/peach liqueur now if you want it boozier; you can skip the schnapps if you prefer lighter.

5. Start on low and pulse to break up fruit, then blend on high until smooth and slushy; stop and scrape down the sides once or twice so nothing sticks.

6. If the mixture is too thin, add more frozen peaches or more wine cubes and re-blend; if it is too thick, stir in a splash more wine or a little water, but taste before you dilute.

7. Taste and adjust sweetness or acidity: add a bit more simple syrup or honey if it needs sweetness, or another squeeze of lemon for brightness; add the pinch of salt if flavors seem flat.

8. For a super-smooth drink you can strain through a fine mesh sieve into a pitcher, pressing the pulp with a spoon, then re-freeze for 15 minutes if needed to rethicken; otherwise serve straight from the blender for a chunkier slush.

9. Pour into chilled glasses, garnish with fresh mint sprigs and a peach slice if you like, and serve immediately with a straw; remember these are boozy so drink responsibly.

Equipment Needed

1. Blender with a tight-fitting lid
2. Baking sheet or tray for freezing peach slices
3. Sharp knife
4. Cutting board
5. Peeler or paring knife (for peeling fresh peaches)
6. Measuring cups and teaspoons
7. Ice cube trays (for wine cubes) or small freezer-safe container
8. Fine mesh sieve and a rubber spatula or large spoon
9. Pitcher and chilled glasses plus straws

FAQ

Q: Can I make this alcohol-free? A: Yes, replace the wine with white grape juice or a mix of peach juice and soda. Skip the schnapps and adjust sweetener to taste.

Q: Will the wine freeze in the blender or the ice tray? A: Wine has alcohol so it usually won’t freeze rock solid at home freezer temps. It can form slushy wine-cubes which help texture, but expect them to be softer than water ice.

Q: Can I use fresh peaches instead of frozen? A: You can, but you should slice and freeze them first for best slushiness. If you must use fresh, add more ice and blend, but flavor and texture will be different.

Q: How long can I store leftovers? A: Best drunk right away. If you store in the freezer it’ll harden. Let it sit 5 to 10 minutes at room temp then re-blend to revive the slush.

Q: How do I make it less sweet or less boozy? A: Cut back on the simple syrup and the schnapps, or swap half the wine for sparkling water or club soda. Add lemon to brighten without adding sugar.

Q: Can I double or halve the recipe easily? A: Yes. Keep roughly the same ratio: 750 ml wine to about 3 cups frozen peaches, and scale sweetener and lemon juice to taste.

Delicious Peach White Wine Slushies Recipe Substitutions and Variations

Dry white wine
- Prosecco or Cava for bubbles and a brighter feel, works great with peaches
- White grape juice or non alcoholic white wine if you want a mocktail
- Vodka plus a splash of white grape juice for a neutral boozy base
- Light rosé is fine too, it will change the color but tastes nice
Frozen peaches
- Fresh ripe peaches sliced then flash freeze or blend with extra ice if you dont freeze them first
- Nectarines or apricots for a very similar stone fruit flavor
- Mango for a sweeter, tropical twist
- Canned peaches, drained and frozen or blended as is for a softer texture
Simple syrup, honey or agave
- Maple syrup for a deeper, slightly smoky sweetness
- Make quick syrup with 1 part sugar and 1 part hot water if you have plain sugar
- Monk fruit or stevia for fewer calories, use sparingly to taste
- Date syrup or brown rice syrup for an earthier alternative
Peach schnapps or peach liqueur
- Apricot brandy or Triple Sec for a similar stone fruit or citrusy note
- Peach nectar or juice to boost peach flavor without more alcohol
- Peach syrup or jam thinned with a little warm water for an easy swap
- Or skip it and just add a splash more wine or vodka if you want extra kick

Pro Tips

1. Freeze the wine into ice cube trays overnight and use those instead of cold liquid when you want the slushiest drink. It keeps the flavor strong and wont water it down, and you can toss in extra wine cubes to thicken without losing booze.

2. Start the blender on low and pulse, then blend high, stopping to scrape the sides a couple times so nothing gets stuck. If it gets too thin add more frozen peaches or more wine cubes instead of pouring in water, youll keep the peach flavor way better.

3. Warm honey just a few seconds in the microwave or use simple syrup so the sweetener mixes evenly, and always taste for balance. A tiny pinch of salt and an extra squeeze of lemon will make the peaches pop if it tastes flat.

4. For smoother texture strain through a fine mesh sieve, press the pulp and then refreeze the pitcher 10 to 15 minutes if it looks runny. If youre freezing fresh peaches first, lay the slices in a single layer on a tray so they dont clump together.

Delicious Peach White Wine Slushies Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Peach Wine Slushie from white wine and ripe peaches, and I'm sharing the quick trick that makes it so simple to recreate.

Servings

servings

Calories

143

kcal

Equipment: 1. Blender with a tight-fitting lid
2. Baking sheet or tray for freezing peach slices
3. Sharp knife
4. Cutting board
5. Peeler or paring knife (for peeling fresh peaches)
6. Measuring cups and teaspoons
7. Ice cube trays (for wine cubes) or small freezer-safe container
8. Fine mesh sieve and a rubber spatula or large spoon
9. Pitcher and chilled glasses plus straws

Ingredients

1 bottle (750 ml) dry white wine like Pinot Grigio or Sauvignon Blanc
3 cups frozen peaches chopped (or 4 large ripe peaches peeled sliced and frozen)
1/4 cup simple syrup or 3 tbsp honey or agave
2 tbsp fresh lemon juice (about 1 lemon)
1 cup ice cubes, optional for extra slushiness
2 tbsp peach schnapps or peach liqueur, optional for a boozier kick
Fresh mint sprigs for garnish, optional
Pinch of salt, optional to brighten the flavors

Directions

Freeze your peaches ahead of time if they are fresh: peel, slice and spread on a tray, then freeze for at least 4 hours; if you want the slushiest, freeze wine in ice cube trays overnight so you can use wine cubes instead of fresh liquid and avoid watering it down.
If you didn't freeze wine, chill the whole 750 ml bottle in the fridge or freezer for 20 to 30 minutes until very cold but not solid.
In a blender add about 3 cups frozen peaches, the chilled white wine (or wine cubes from step 1), 1/4 cup simple syrup or 3 tbsp honey or agave, and 2 tbsp fresh lemon juice; add a pinch of salt to brighten the flavor.
For an extra icy texture add up to 1 cup ice cubes or 2 tbsp peach schnapps/peach liqueur now if you want it boozier; you can skip the schnapps if you prefer lighter.
Start on low and pulse to break up fruit, then blend on high until smooth and slushy; stop and scrape down the sides once or twice so nothing sticks.
If the mixture is too thin, add more frozen peaches or more wine cubes and re-blend; if it is too thick, stir in a splash more wine or a little water, but taste before you dilute.
Taste and adjust sweetness or acidity: add a bit more simple syrup or honey if it needs sweetness, or another squeeze of lemon for brightness; add the pinch of salt if flavors seem flat.
For a super-smooth drink you can strain through a fine mesh sieve into a pitcher, pressing the pulp with a spoon, then re-freeze for 15 minutes if needed to rethicken; otherwise serve straight from the blender for a chunkier slush.
Pour into chilled glasses, garnish with fresh mint sprigs and a peach slice if you like, and serve immediately with a straw; remember these are boozy so drink responsibly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.