Watermelon Basil Wine Slushie

By Alysha Melnyk

~Author Notes~

Wine slushies will always “scream” summer for me. I’ve had them at a handful of wineries, but at times I feel the “fruit base” is actually a lot of artificial flavors and colors but not real fruit. This combination is a great, natural way to enjoy a refreshing and fruity happy hour drink but without any questionable additives.

This is also a great way to use watermelon that you may have sliced/have on hand but just haven’t worked through yet. If you pop the watermelon in the freezer around lunch time, it’ll be frozen and ready for your happy hour needs. This is my new favorite “beverage of choice” for the summer. Cheers and enjoy!

Makes One Wine Slushie 


2 Cups Frozen Watermelon (I recommend freezing your sliced watermelon in cubes to make it easier on your blender and to remove seeds prior to freezing for a smooth slushie experience)

1 Cup Wine (or nonalcoholic beverage) of Choice (I used a local red table wine from Deerfoot Winery)

1 to 2 Tablespoons Basil Leaves (For a light basil flavor, add 1. For a “pop” of flavor, add 2. Save a few for topping if desired.) Directions

  1. Add your frozen watermelon, wine and basil to a blender.
  2. Mix, and enjoy immediately.
  3. Cheers!

Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist and Lead Educator at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.