A wine slush is everything you love about wine in an icy-cool, Slurpee-style form. It’s crunchy, melty, brain-freezy, and ever-so-slightly alcoholic.
Makes about 4 cups
- 1/2 cup sugar
- Pinch of salt
- 1 cup cold water, divided
- 1 1/2 cups cold wine, red, white, or rosé, ideally not too tannic
In a medium saucepan over medium-high heat, combine the sugar, salt, and 1/2 cup of the water, stirring to dissolve the sugar. Remove from the heat and stir in the wine and remaining 1/2 cup of water. Transfer the mixture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer. Freeze, stirring and breaking up with a fork every hour or so, for 3 to 5 hours. Continue to freeze until completely frozen, 2 to 3 hours.
Break the mixture up with a fork, transfer to serving dishes, and serve with spoons and/or straws.
