A cold slush for hot days

Frozen wine slushes are “an appealing alternative to sangria or a wine spritzer,” said Kelly Magyarics in Wine Enthusiast. These flavorful thirst quenchers can be enjoyed either by themselves or with food. To make the perfect wine slush, use a dry but fruity white wine, such as a Pinot Grigio or a Sauvignon Blanc, or an equally fruity, dry red wine, such as a Rioja or a Merlot. Here are some sample recipes to fit different tastes—zingy, tropical, or jammy.

‘Zingy’

1 bottle New Zealand Sauvignon Blanc

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1 can frozen limeade concentrate

1 cup cranberry juice

Food pairings: chips and salsa, grilled shrimp Caesar salad, New England clam chowder

‘Tropical’

1 bottle unoaked Chardonnay

6 oz mango nectar (look for cans of Jumex or another brand)

1 cup pineapple juice

Food pairings: grilled shrimp skewers with pineapple salsa, cheddar cheese

fondue, fruit and cheese tray

‘Jammy’

1 bottle California or Australian Merlot

1 cup pomegranate juice (POM or another brand)

1 pint blackberries

Food pairings: grilled rib-eye steaks topped with bleu cheese, seared tuna,

antipasto platter

They’re all assembled the same way. Add fruit juice or fresh fruit, “blend until smooth, and freeze.” The alcohol will prevent the mixture from becoming solid ice. For a quicker result, blend the mixture in an electric ice-cream maker and process until slushy. Serve in a Margarita glass.