Homemade Wine Slush Mix
Originally published March 7, 2012. Updated on 4/29/2021
If you’ve ever been to a large trade show, home show, or - in our case this weekend, a Food and Wine show... chances are, you’ve seen a booth hawking wine slushie mixes. “Frappe Vino”, “Wine Slush”, “Party Slush Mix”, “Cocktail Slush Mix”, “Vino Slush”... there are a bunch of companies offering it, and names being given to it!
The samples are so good, it’s easy to drop the $12 or so for the 12 oz baggie of powdered mix. Trust me, we’ve done so... twice. That second time, I took a look at the ingredients and almost had a heart attack. I couldn’t believe what I’d just paid so MUCH for!
I was reminded of that this weekend, as the D’Marie company was once again set up with their wonderful wine slush. While we all loved the slush, I decided that I would set about to “reverse engineer” it.
Cue jokes about “Dis Marie” bastardizing “Dat Marie’s” recipe...
Anyway... between the ingredient listing, listed weight, nutritional info, and the unused second bag sitting in our liquor cabinet... I didn’t figure it would be hard to do.
It wasn’t. 🙂
The ingredients are simple, and the technique is one of those “so simple, it shouldn’t be considered an actual recipe” deals. You, too, can make homemade wine slush mix at home!
While matcha powder isn’t cheap, this recipe doesn’t take much at all - your homemade wine slush mix should cost less than $1.50/batch!
Homemade Wine Slush Mix Ingredients
The wine is what provides the bulk of the flavour in this, so choose wisely.
Unlike many recipe ingredients, though, this one isn’t “you get what you pay for” - I actually find that the cheaper wines make for better slushes!
Once you add a ton of sugar to more expensive wine, it’s not going to taste anything like it started out, so paying more for it is a waste. Additionally, they tend to have a higher tannin content, which - IMHO - doesn’t work as well with wine slushies.
Seriously, get yourself some Boone’s Farm, Arbor Mist, or any of those other fruity cheap wines. They were made to be sweet, and the fruitiness works well with being a summery wine slushie.
The “Sangria” type and anything tropical-themed are usually my favourites. Their flavour profiles just really work well for frosty glasses of wine slushies!
You’ll want to use a plain granulated sugar for this, as it’s the most neutral in flavour. Brown sugar, etc bring that molasses flavour to the homemaed wine slush mix - it’s too heavy for a fruity Wine Slushie.
Citric acid is available from home brewing stores, can sometimes be found in canning sections of grocery stores, and is readily available on Amazon - you can buy some here!
A little citric acid goes a long way, so if you’re buying it specifically for this recipe, expect to have a lot left over.
Never fear, there are other recipes you can use it in, right here on the blog!
Homemade Jolly Rancher Candies, Fuzzy Peach Cocktail, and Homemade Beep Drink are all great ways to use your citric acid!
Matcha powder is included just to make this a faithful copy of the original D’Marie Frozen Wine and Cocktail Slush mix, but honestly... if you don’t have it on hand, I’d just skip it.
While it adds a little flavour to the mix itself, it doesn’t really bring much to the final slush, especially if you chose something fruity and flavourful.
Honestly, I think they just added it so it was less obvious that they’re selling you a bag of sugar.
Cranberry or Beet Juice Powder
The source material had a very small amount of beet juice powder in it, "for colour", and now uses cranberry juice colour for the same. Not only did it not add anything visually to the final slush (when used with white wine), it didn't add anything in terms of flavour. Therefore, I omitted it from my recipe.
Much like with the matcha, I think it was just there to dress it up a bit and make it less "here's a $12 bag of sugar".
How to Make Homemade Wine Slush Mix
I feel silly having this as its own section, as it’s so easy - you measure the ingredients into a food processor, and let it rip until it’s a finer powder.
Also: The use of the food processor makes the sugar dissolve faster into the wine... but this Homemade wine slush mix works even if you don’t process it down.
If you don’t have a food processor, just mix the ingredients together and bag it until use. When you do use it, put another minute or so into mixing it, just to give it more chance for the larger sugar granules to dissolve.
Homemade Wine Slush Mix Variations
”Sangria Slush” mix:
Measure sugar and citric acid into food processor (skip the matcha powder). Zest one orange, one lemon, and one lime on top of the measured ingredients before processing.
Flavoured Wine Slushie Mixes - Oils & Extracts:
Measure sugar and citric acid into food processor (skip the matcha powder). Add flavoring of your choice: About 1 teaspoon of flavor extract, or ½ teaspoon of a flavor oil will do it, but feel free to flavor to your taste.
Process as directed above. Spread mixture out on a cookie sheet and allow to dry for about an hour. Run dried mixture through the food processor to break up any dried clumps you may have, then store per main recipe.
When it comes to extracts or flavor oils, you can have fun with it, but you will want to label the flavor if giving it as a gift. Also, consider the wine to be used. Generally speaking, white wines will work better with flavored mixes than red will.
As an example, banana extract would make a fun slush, but would definitely be better with a white wine. Also, peach flavor oil, combined with a champagne would be very tasty - like a frozen peach bellini!
Flavoured Wine Slushie Mixes - Dried Fruit & powder:
If you happen to have any freeze dried strawberries - or blueberries, raspberries, etc - you can crush some and throw a tablespoon or two of the powder into the mix. This works particularly well with white wines.
Note: You’ll want to use freeze dried fruit, rather than conventionally dried fruit. Freeze dried fruit easily breaks down to a fine powder, while conventionally dried fruit - usually - does not.
You can buy powder that was made from freeze dried fruit, and save yourself a step!
Powder made from freeze dried fruit (rather than artificial drink mix powder, flavoured gelatin powder, etc) is actually available in several varieties, and is a fun thing to keep on hand. I like to buy them from nuts.com, who has an entire section of Fruit Powders .
While not all of them would be great in wine slushies - Date powder or apple cider vinegar powder, for instance - many of them would be *fantastic*. Dragon fruit, cherry, mango...
How to Make Homemade Wine Slush
Pour 1 batch of mix into a 1 gallon freezer bag (or large bowl). Add 1 750 ml bottle of wine, and 3 cups of water. Stir/shake well. Freeze for about 3 hours before serving in glasses of your choice.
(I like to freeze the mixture for a bit longer, stirring/shaking every 30 minutes or so, to produce a finer grained sorbet style dessert, pictured.)
A Note on Ice Crystals
As you made notice from our photos, the ice crystals in our wine slush are larger than the ice crystals in the wine slushie mix you get as samples at those trade shows, or when you buy the drink ready-made at restaurants.
That’s a matter of preparation, NOT the mix itself.
When you’re making the mix as instructed on the bag - which is how we also suggest on this post! - you don’t need any special equipment, and it’s not super labour intensive.
However, the resting freezing does allow larger ice crystals to form, than commercial means of freezing does. Those Slurpee type machines you see in restaurants and at the trade shows? That’s the key to a fine ice crystal.
SO, if you have a home daiquiri / slush machine, you can use it with this mix to get the finer ice crystal structure - just follow the manufacturer directions on the machine!
Homemade Wine Slush Mix As a Gift
Homemade Wine Slushie Mix makes a casual, fun gift for all kinds of occasions. Bring it as a host / hostess gift, wrap it up for birthdays, use it as an adult stocking stuffer!
To make a gift out of your Homemade Wine Slush Mix:
Package 1 batch of mix into a clear craft/goodie baggie, push most of the air out, and tie with a twist tie.
Place in a gift bag - the ones pictured took about 5 minutes to sew! - tie with a pretty bow.
Print the above directions (“How to make homemade wine slush”) onto a pretty card and attach to the baggie or ribbon.
Looking for More Homemade Gift Ideas?
We have a few more DIY gift tutorials, with even more coming! For now, be sure to check out:
Booze Bouquet Tutorial.
DIY Mustard Bath Gift Set
Homemade Hop Spa Bath Gift Set
How to Sew A Cute Makeup / Toiletry Bag Travel Set
Mop Doll Air Freshener Covers
Interested in boozy culinary fun? You should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
More Cocktail Recipes
Looking for more ideas for cocktail hour? We've some recipes for you!
Birthday Cake Martini
Boozy Fun With Fresh Citrus
Boozy Sparkling Cider Float
Candied Rims for Cocktails
Candy Apple Martini Recipe
Candy Cane Martini
"Drinking in LA" Cocktail
Fresh Peach Daiquiri Recipe
Fuzzy Peach Candy Cocktail
Grown-up Hot Chocolate & Hot Cocoa
Halloween Themed Shooters
Homemade Clamato & Bloody Caesars
Jolly Rancher Martinis
Marie's Favourite Mojito
Rum Runners Cocktail Recipe
The Science of Layered Shots
Up for even more ideas? Check out our Homemade Liqueur Recipes, Wine Making, and Spirited Cooking & Baking categories!
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Homemade Wine Slush Mix
- 1 ⅔ - 1 ¾ Cups Granulated Sugar (Less for if using a sweeter wine, more for a dry wine)
- 1 ½ teaspoon Citric Acid
- ¼ teaspoon Matcha (Green Tea) Powder Optional
- Measure all ingredients into a food processor. Run the food processor for a minute or two, to finely process the sugar and evenly distribute the ingredients.
- Pour powdered mix into a baggie or airtight container until ready to use.
To Make Wine Slush:
- Pour 1 batch of mix into a 1 gallon freezer bag (or large bowl). Add 1 750 ml bottle of wine, and 3 cups of water. Stir/shake well. Freeze for about 3 hours before serving in glasses of your choice.(I like to freeze the mixture for a bit longer, stirring/shaking every 30 minutes or so, to produce a finer grained sorbet style dessert, pictured.)
As A Gift Idea
- Package 1 batch of mix into a clear craft/goodie baggie, push most of the air out, and tie with a twist tie. Add a ribbon bow. Print the above directions (“To make wine slush”) onto a pretty card and attach to the baggie or ribbon.
- ”Sangria Slush” mix: Measure sugar and citric acid into food processor (skip the matcha powder). Zest one orange, one lemon, and one lime on top of the measured ingredients before processing.
- Flavored Wine Slush Mixes: Measure sugar and citric acid into food processor (skip the matcha powder). Add flavoring of your choice: About 1 teaspoon of flavor extract, or ½ teaspoon of a flavor oil will do it, but feel free to flavor to your taste.Process as directed above. Spread mixture out on a cookie sheet and allow to dry for about an hour. Run dried mixture through the food processor to break up any dried clumps you may have, then store per main recipe.When it comes to extracts or flavor oils, you can have fun with it, but you will want to label the flavor if giving it as a gift. Also, consider the wine to be used. Generally speaking, white wines will work better with flavored mixes than red will.As an example, banana extract would make a fun slush, but would definitely be better with a white wine. Also, peach flavor oil, combined with a champagne would be very tasty – like a frozen peach bellini!
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Sorry, but your recipe is definitely off by quite a bit. You should not have to stir the mixture either as it freezes and using a freezer bag.....well.....I guess if you're looking for a mess to happen in your freezer. Your picture definitely does NOT look like a slushie drink either! Better head back to the drawing board! 🙂
Actually, we made our own recipe side by side with an original, purchased wine slush mix, and it was exactly the same, start to finish. (Aside from color, as we did not add beet extract to make the powder red).
The mixes tasted the same dry, behaved the same in the freezer, and had the same taste/texture when frozen.
So, if it's not the product you're looking for, you may want to skip the source material as well. I wasn't looking to reinvent the wheel, just faithfully duplicate it - including the instructions on how to freeze / handle it. 🙂
Gotta agree with Steve on the appearance. The photo of your knockoff recipe result contains many big clumps that are made up of ice crystals which are themselves too large. The "slush" should be a finer consistency, somewhat between a "slurpee" and a sorbet. And although ultimately the wine you choose will determine the color of the end product, the leading supplier of this wine treatment uses powdered red cranberry juice as a color enhancer.
We have introduced this product in our restaurant, served in a clear cordial glass with an expresso spoon, in lieu of sorbet as a "palate cleanser". Our customers are going gaga over it. A great, fun product. Enjoy, Chef Jim
Actually, the size of the ice crystals has nothing to do with the recipe, and everything to do with the technique.
When following the directions on the source material, the ice crystals turn out the same as pictured. If you were to use an alternate method to freeze either the source material or my recipe - a slush machine or an ice cream maker, for instance- those methods break the ice down into much smaller crystals as they churn.
Also, to be clear - there were no "big clumps", though I can see how it looks that way. The lighting is a bit deceptive, especially combined with the way we mounded it for photos.
Jim, I have to disagree with you as well. For the most part, see my disagreement with Steve.
Again, think Granitas... with alcohol. if you want the ice crystals to be smaller, you have to break them up. While freezing, water molecules love each other very much.
I disagree with both these guys. I have made the D'Marie many times and yours looks exactly like the D'marie. I made a batch over the weekend and it depends on how long you freeze it and there are big clumps when you take it out. You just stir it to make it smooth and also to get the sweeter part at the bottom.
Steve, I would have to disagree with you on the stirring issue. Remember that ice distillation is basically the freezing of wine, disposing of the ice and using the resulting liquid. If you stir it, you have a slushie, if you don't, you have an illegal form of brandy.
Think back five years or so ago when we were all going gaga over Granitas. Everyone knew that only way to keep your grantina from becoming a tasty Ice block is to break up the ice crystals by "raking" it with a fork or putting the ice block in a food processor.
If you feel that you must not stir or shake, then it sounds like you are talking about super-cooling which is all about timing and temperature. Like that party trick where the beer looks liquid in the bottle but turns into slush when you open it.
Aimee @ ShugarySweets
OMG, I can't wait to make this!! I have purchased Vino Slush many times, and each time I think seriously, must duplicate soon! Looks perfect to me, I think Steve up there may be upset that his formula is out!
Where do you find the green tea powder and citric acid?
We bought matcha powder at an Asian grocery store, and citric acid from a homebrew supplies shop.
We actually go through a fair amount of citric acid, between wine slush and the quick mozzarella (elsewhere on this site!)... so I'd definitely recommend getting some!
I have to admit, when I bought several of those mixes, I said, "I am probably paying $20 a pound for sugar!" Fool me once...I will definitely be trying this recipe. Thanks much!
THANKS MARIE, WE BOUGHT OUR FIRST SLUSH MIX THIS WEEKEND , LOVED IT BUT GASPED AT THE COST. I KNEW THERE WAS AN EASY RECIPE SOME WHERE. I CAME ACROSSED ONE USING A POWERED LEMONADE AND A POWERED TEA MIX WHICH I THOUGHT MIGHT WORK , SEEMS TO HAVE BOTH THE INGREDIENTS YOU STATE, THE MATCHA (GREEN TEA) AND THE CITRIC ACID (LEMONADE) AND LOTS OF SUGAR IN BOTH... I FOUND BOTH ITEMS ON EBAY. THE MATCHA WAS DIRECT FROM CHINA. I THINK I'E SEEN THE CITRIC ACID IN MY GROCERY STORE AS IT IS USED EXTENSIVELY IN HOME CANNING ESPECIALLY TOMATOES. P.S. DON'T UNDERSTAND "STEVE" DID HE NEVER GO INTO A 7 11 AND SEE A SLUSHEE MACHINE WORKING??? THERE IS A PADDLE OF SORTS CONTINUNALLY MIXING AS THE PRODUCT FREEZES!!!! COULDN'T HAVE SHOWN A BETTER PICTURE OF A SLUSHIE. HE MUST BE TALKING ABOUT SUSHI....
Hello Bob, how big of a batch did you make using the powered lemonade and powered tea?
Where these the only ingredients you used? Thanks
Instead of 1 cup of water, and in place of the citric acid, I used a cup of cranberry juice (unsweethened), and added a few shots of POM liquerto the recipe before freezing.
I also tried a few shots of cranberry moonshine instead of POM, but can only buy that in North Carolina liquor stores. DELICIOUS!
Love this recipe! I'm curious to know what each ingredient does. What does the citric acid do? What about the green tea powder? The sugar?
Citric acid balances the sugar, which is there to sweeten it. The green tea just adds flavor.
Makes sense ... thanks!
how about making this with a sugarfree substitute? Could you use splenda or something? I just bought some and am looking forward to trying both... the boxed and your recipe 🙂 Thanks for sharing
You know, I honestly have no idea. I *THINK* it would work... I'd suggest giving it a try and seeing how you like it!
Use crystal light packets.
If anyone tries this recipe with splenda or other SF sweeteners, I would love to know. A cousin told me she found a SF mix and I was actually looking for a place to purchase one when I stumbled onto this recipe. If nothing else, I'm wondering if you couldn't even just halve the sugar and replace it with splenda. I'd love suggestions...
I just purchased some slushie mix from Shipshewana and my husband I are both hooked. We are not wine drinkers either. I understand what Steve was getting at. The gal in Shipsie had a slushie machine there. The texture we had using their mix was different than what they were handing out. Steve, if you're looking for the same texture, you could probably put the frozen slush mixture in a blender. I can't wait to try this recipe!
I purchased green tea leaves from a local asian grocery store and pulverized them in my Bullet mixer to a powder state. (no one locally had the matcha) Then I pulverized the sugar too. Added back in the green tea powder for one final pulse along with my citric acid. For citric acid, I substitued the Ball brand citric acid mix found in the canning section of the grocery store. So 1 tsp pulverized green tea, 2 tsp Ball citric mix, 1 3/4 c of sugar which was then pulverized, 3 c water, and one bottle red wine (Sutter Home Sweet Red). I chilled the mix in a gallon size bag in the freezer, but got impatient. Put 1/2 the mix into my Cusineart Frozen Yogurt maker and within 5 minutes I had perfect wine slushies. Topped it off with sugar/chilli coated Gooseberries I found at the asian market. Turned out perfect.
I love you people, it may be the wine slushy talking though! Worked perfect and tasted just like the mix I bought at trade show!!!
Have you tried this with Kool-Aid? Want to try the Mango-Peach flavor. Hmmmm.
I haven't, but I don't see any reason why that wouldn't work!
where do you buy the matcha powder and the citric acid? cant wait to try this.
I get matcha powder at a local Asian grocery store, and citric acid at a homebrewing supply store!
Andrew & Jeannie
Thanks for the recipe ... live and learn! We just spent $25 for three boxes of the D'Marie Frappe Vino mix at the local craft fair because we had never seen or tasted anything like it before (babes in the woods, even though we are in our 50's)! Anyways, I will definitely be making my own mix in the future thanks to your tip and recipe!
How sad is it that I looked at 3/$25, and my first thought was "Hey, that's not a horrible price"? LOL! I think $10/each is the cheapest I've seen them sold at ... insane when you know the ingredient cost and how EASY they are to make!
Thank You SO Much! I recently fell in love with wine slush, But can't afford the crazy boxes! I just got all the ingredients from my neighborhood natural food store and am going to mix it together now. Thanks again!
Awesome, thanks for commenting - hope you love the results!
This works great! We had just done a wine tour & purchased the pre-mix at $12 a pop=/ I went online in search of a cheaper way & found this recipe!! Works fatabulous!!!! ENJOY!!!
Yum. I tried this and it worked perfectly. I could not find citric acid so I got something called "protect produce" and it is basically the same thing as citric acid. Well done, thanks for saving us TONS of money. 🙂
Hello. We just bought a slushy machine for our wine business. We know we need to get the sugar levels right but one wine we want to use has almost 0% sugar, and the other has 7% I know most slushy machines need a Brix Level of 13. Do you think we could make the first one (that has almost zero sugar) a margarita mix, and the second one (7% sugar) a Moscato Bellini?
Thoughts? Concerns? Ideas?
so the one i tried this weekend at our state fair they used a merlot and i could swear he said that particular wine slush mix was "sangria". do you know what makes up the "sangria" flavor mixes? i normally despise red wines, especially merlot, but i loved this slushie!
Thanks so much for this recipe!!
Sangria would indicate fruit, whether dried citrus rind, or artificial flavour being added.
I suspect that it's more about the sweetness. I'm not a fan or red wine at all, but love it when sweetened and frozen like this. It does a good job of covering up the bitter taste that I'm not a fan of!
I fell in love with these this year at trade shows. Saw the ingredient list and went searching for a recipe online and found yours. I bought all the ingredients and made my first batch with a white Zinfandel. Turned out way too sweet. Was the wine choice not good? What's the reasoning for adding the sugar in the first place? Steve mentioned Brix level how do you measure that if necessary?
If you are really concerned about the Brix level, for about $25 you can purchase a refractometer, which is designed to measure Brix (Brix just means the concentration of sugar in solution). And yes, Erica...some of the higher sugar content whites (like Zinfandel, Reisling, etc) might be too sweet once you add the extra sugar called for in the recipe.
I am by no means a food chemist or anything, but I know when making ice cream, two factors that have an effect on texture are sugar content, and fat content (as well as technique as mentioned above, of course). No fat in this type of thing, so not a factor here, but I do wonder what playing with the amount of sugar would do. Maybe I should get out my refractometer and play 🙂
Marie, you are awesome!!!! This is just like the D'marie. The Ingredients might be pricey but will last a long time. I made the slush for Memorial Day BBQ.. This will be a staple at my parties and in the house.
I am so excited to try this recipe - wish me luck and thanks for posting it.
I have made wine slush with 1 1/2 cups Lipton tea mix(sweetened) a bottle of wine and you can use 7 up instead of water
Anyone try this with a sugar substitute? I'm afraid it would change the chemistry to the point it wouldn't freeze properly.
Just tried some wine slushies at a boutique type bazaar. Interested in making the mix for gifts. I liked how they had different flavors. If I used koolaid or crystal light would I still need the citric acid? I wanna make different flavors (we all drink white wines like moscato) Also how much of the flavor would I add? (Haven't made drinks with a powered in years)
I'd skip the citric acid and the matcha powder if using koolaid. I don't use Koolaid for anything, so it's just a wild guess, but I'd probably use 1 packet per recipe.
Would you be willing to share the recipe you make?
...It's in the post.
What do you add to the mix to give it the different flavors
It's all in the blog post?
Awesome made it as written but added 1tbs. Of peach instant tea instead of match a very tasty.
What is the purpose of the matcha powder?
How sweet is this? I can't eat/drink anything sweet - as I've gotten older anything sweet makes me sick to my stomach (no, I'm not diabetic).
I was so excited to try this recipe - the D'marie kit is hard to find where I live and they charge a small fortune to ship it. Only problem so far is that the mixture does not seem to be freezing - in the freezer for 5 hours so far and it hasn't even started to freeze. Suggestions?
... Not really sure what to suggest. Are you using a REALLY high alcohol wine?
Really excited to try this, thank you thank you! I love to purchase the shushies but it is cost prohibitive to do it frequently! My question is it appears the dMarie has dehydrated cranberry juice listed on the ingredients list? You can really taste it as well. Any ideas how to incorporate that into the recipe? ( perhaps the ingredients were changed since your original post)
Bought at State Fair and loved it. Tried to order off internet and shipping amount was more than the mix. I am anxious to try this recipe and have ordered the Citrus Acid and Green Tea powder. My box ingredients also says Dehydrated Red Cranberry but I was unable to find a small amount at a reasonable price. Thinking I may substitute a small amount of cranberry juice for some of the water. Thanks for this recipe. I am so excited as I have been craving this since we finished the mix off. Maybe the Lemon flavored Wine was the secret.
Gonna have to try this. Have most of the ingredients already (and will be placing orders with some suppliers soon to round out). I'll probably substitute stevia for the sugar since I like to keep it lite (and I've been using stevia for a while, a little goes a long way).
Herbalcom.com for Citric Acid, Macha Powder (Tea, green leaf, powder), Cranberry Fruit Powder
Ok so I tried this and an other wine slushy Recipe. The other one was easier and more instant gratification. But this one is so much better. It’s a bit more work with having to slosh it around. But my best points are use the ziplock bag & when putting it in a cup I did so with a splash of cider (I used black berry and guava) they were amazing!!
Can you use this instantly by mixing it in a blender with wine and ice or do you have to freeze it?
I've never tried making it with ice instead of freezing it. I guess theoretically you could swap ice for the water and blend it, but it'll be watery.
What are some good choices for a white wine to make this with? I made this last night with Riesling and it was way too sweet. I’m not much of a wine connoisseur so I have no idea!
If you're not as into sweet, I'd just stick with a dry white wine. It's definitely supposed to be sweet, though - think of it like an adult Slurpee!