• 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.

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.
• 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!