Some people call it “frosé.” Other people call it “frozen wine.” I call it “Mommy’s Super Juice.” Peach Wine Slushies, welcome to the party. And boy, am I ever glad to see you.
Summer is a time for relaxation and rejuvenation. It’s also a time for travel. And if you’d asked me a year ago how I felt about travel, I would have replied with some seemingly chipper form of “Love it!” or “Can’t live without it!” But add a 10-month-old baby to the equation, and surprise, surprise, I have a whole new outlook on planes, trains and automobiles.
I am fresh off of a 12-hour travel day with our bouncing baby boy, who also happens to be a teething, rolling, babbling, maneuvering 25-pound ball of deliciousness (that I can’t imagine life without). But can I be honest? Traveling with children under the age of 5 should either (A). be an Olympic sport so you at least get a medal if you do a good job or (B). be illegal.
After yesterday’s trip back from Hilton Head, South Carolina, I am convinced we may never be leaving our living room again. There was a 4 a.m. wakeup time. There was a 3-hour layover. There was an angry fellow passenger who hated anyone under the age of 149. There was an airplane bathroom changing table the size of a Snickers bar (fun size, not regular). There was no sleeping by said bouncing baby boy. And you better believe it when I tell you there. were. tears. He cried. I cried. We all cried.
What is the answer to the madness? I don’t even know if there is an answer, but if you have one, PLEASE share with us below. How do you make travel with children manageable? I am all ears. And while I’m listening, I’ll be sipping on
gin and juice Peach Wine Slushies.
This frosty, fruit-filled concoction is my new favorite adult beverage for summertime (or truthfully, any time). And don’t let anyone ever tell you there is a right or wrong way to blend frozen fruit with alcohol. Pick any fruit and any type of wine and let the blender work its magic. A few of my favorite combinations include:
- Frozen strawberries with rosé
- Frozen mango with sauvignon blanc
- Frozen raspberries with syrah
Mix. Blend. Pour. Devour. Repeat.
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- 5 cups frozen peaches
- 2 1/2 cups white or rosé wine (See Kelly’s Notes)
- Fresh peaches, for garnishing
- Add the frozen peaches and wine to a blender. Blend until the mixture is puréed.
- Pour the slushies into glasses, garnish with fresh peaches and serve immediately.
- Use any variety of white or rosé wine. My favorite is a light and crisp pinot grigio, but chardonnay or sauvignon blanc will also work well.
- For thicker slushies, reduce the wine to 1 ½ cups.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.