- Gallon Freezer Bags
- ice, approx. 20 ice cubes
- 750 ml bottle of White Zinfandel
- 2 cans of frozen Pink Lemonade Concentrate
- 2 tubs of frozen Strawberries, thawed slightly
- a happy heart and a hot summer night...or day...no judgement here!
The above ingredients make two batches, so you'll have to divide and conquer. A full bottle of wine, plus the add-ins just plain will not fit into one blender all at once. Divide the recipe in half so that your blender can accommodate the wonder that is wine slushies. Here we go!
Add all edible ingredients, except ice, into blender. Blend till smooth.
Add approximately ten ice cubes, blend until ice is crushed. Pour mixture into a gallon freezer bag, removing as much air as possible before zipping. Freeze flat.
Repeat with remaining ingredients for second batch. Let freeze overnight. Scoop out and enjoy!!
Hopefully your blender is better than our's, which we discovered leaks like CAH-RAY-ZEEEEEE, which caused a bit of an issue in our second batch...where about 98% of the lemonade seeped out of the blender while we were trying to open the second tub of strawberries....which made for an exceptionally wine-y batch...no complaints here....which Lauren labelled quite thematically for the weekend:
If you don't get it, don't worry - it's an inside joke between the Thomas/Singer/Grants and the Van Dams. And I can't wait for our trip to make so many more over breakfast at Arnie's, English Muffin Toast from Van's bakery, and much much more! See you Saturday, ladies! =)