One of my favorite things to do in the summer is to kick back and relax on a good old-fashioned porch and share a drink or two with friends. It’s the perfect way to end a long day of work or pass the time on the weekends without having to drive to bars in order to find a cool drink. Many drinks, however, can often feel sticky, heavy, and unpleasant in the August heat.
Enter this wine smoothie recipe. My friends and I had spent the day at a blackberry orchard and were thinking of creative ways to use up our pickings when we decided to make a wine smoothie with the limited contents of our fridge. Turns out it didn’t take much to make a light and refreshing beverage in just a couple of minutes.
What you’ll need:
Ice
Wine: This really depends on what kind of wine you like, but I recommend a sweet white. My friends and I used Franzia’s Sunset Blush (we’re poor college kids, OK?), which worked beautifully—no use spending too much on this recipe.
3-4 freeze pops: You know the type, the ones you could buy by the dozens as a kid. I used the pink and red flavors (strawberry and cherry), but the blue raspberry would work well too.
Fruit Juice: I used Ocean Spray Cranberry and Raspberry, but Cran-Grape or simple Cranberry would make good substitutes.
Berries: As blackberries were the inspiration behind this recipe, those were our berries of choice and they worked well without being frozen because the seeds gave the smoothie a nice texture. You could substitute strawberries or blueberries, but I’d recommend freezing them beforehand.
Wine Smoothie Recipe:
Fill your blender about halfway with ice (you can always add more once you break down the original cubes) then pour just enough wine in to cover the ice.
Rinse and add 1/3 cup of berries and pour in a splash (roughly 1/3 cup) of juice.
Blend until mixture is even and there are no chunks of ice or berries floating within.
Serve in Mason jars and head outside.
