Blueberry Rosé Slushie
- 1/2 bottle of rosé, or white wine
- 1/4 cherry juice
- 1/2 cup raspberries
- 1 cup blueberries
- Lime juice squeezed from 1/2 a lime
- 1 tablespoon of agave nectar
- 5 oz vodka, optional
- Lime wedge to garnish
- 3 cups of ice
- 1 cup Domino® Granulated Sugar
- 1 cup water
Add sugar and water into a saucepan. Heat over medium/medium-low heat, stirring frequently, until the sugar dissolves, approximately 3 to 5 minutes. Stir gently; do not scrape crystals from sides of pan. To keep mixture smooth, do not let sugar crystals fall into mixture as it reduces down and becomes a syrup consistency.
Remove from heat and allow mixture to cool before mixing with other ingredients in the blender.
Add rosé, cherry juice, raspberries, blueberries, lime juice, agave nectar, vodka and ice in a blender. Blend on high until all ingredients are mixed.
Place blender in the freezer for up to 1 hour for a thicker slushie.
Serve in stemless wine glasses with a lime wedge.