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Red Wine Kombucha Slush

Summer deserves a frozen fun cocktail…enter this Frozen Red Wine Kombucha Slush! Slushy, sweet, and a bit tangy this combo is all around perfect.

Instructions

Prep Time 5 minutes
Freezer time: 30 minutes
Total Time 35 minutes
Servings: 6
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 bottle red wine I used a cabernet
  • 12 ounces frozen raspberries
  • 1 tablespoon lemon juice
  • 1 cup kombucha (plain, ginger or raspberry ginger works great)
  • honey (to taste, optional)

  1. Place the red wine, raspberries, and lemon juice into a blender, blend until slushy. Taste for sweetness and add a liquid sweetener if you desire this to be on the sweeter side instead of tangy. Stir in the kombucha. Now you have a few options:

  2. Option 1: Place the mixture into the frozen base of your ice cream machine for 30 minutes or until it's a thick slushy consistency. Pour into glasses and serve.

  3. Option 2: Pour the mixture into a shallow freezer safe container and freeze in 30 minute increments scraping with a fork between freezes until slushy.

  4. Option 3: Skip the slushy and pour into popsicle molds and freeze until solid.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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