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If you haven’t jumped on the trend of putting jalapeño slices in your Sauvignon Blanc wine, you need to get on it. Better yet, “slushify” it! This Jalapeño Sauvignon Blanc Slushie is a modification of the viral jalapeño-in-a-glass of Sauvignon Blanc trend. Take the TikTok viral trend to the next level, or get inspired with other ideas, like our French 75-inspired Sauvignon Blanc Slushie.
When we infuse flavor into many of our cocktail recipes, we like to use simple syrups, like our Blueberry Simple Syrup recipe, as a way to infuse great flavor but without the chunks that come from blended fruit. So in our Jalapeño Sauvignon Blanc Slushie recipe, we do the same thing, and the good news is that there is very little heat that transfers. So it’s not spicy. Think of it as more herbaceous.
This recipe is intended for a Ninja SLUSHi machine (or similar model), versus a blender, to avoid the need for diluting the drink with ice.
Table of Contents
Jalapeño Sauvignon Blanc Slushie Ingredients
For the Jalapeño Sauvignon Blanc Slushie, you only need three ingredients: wine, jalapeño simple syrup, and jalapeño slices for garnish (and maybe some club soda or water if it needs help getting slushed… more on that later). For the simple syrup, it’s also three simple ingredients.
- Wine – For wine, we recommend a crisp and herbaceous New Zealand Sauvignon Blanc. The whole idea of this is really intended for Sauvignon Blanc, so don’t skimp here. I’ll forgive you if you use one outside of New Zealand. Just make sure it’s an SB!
- Jalapeño Simple Syrup – We’re making a quick simple syrup using water, cane sugar, and jalapeño slices.
- Whole Jalapeño – You will want to slice a whole jalapeño into thin slices for the simple syrup, and then extra slices for garnish.
- Water – You may need to use some water for the slushie to balance alcohol levels. You can use club soda or still water.
We don’t add the peppers directly to the slushie machine because they will jam up when dispensing your drink. So be sure you use the simple syrup method when making this Jalapeño Sauvignon Blanc Slushie.
How To Make Jalapeño Sauvignon Blanc Slushie
Start with a jalapeño simple syrup and then use that as the base for the Sauvignon Blanc Slushie. We strongly recommend making the simple syrup in advance so it has time to cool.
- Simple Syrup: Over medium heat in a small saucepan, add the water, sugar, and slices of jalapeño. Bring the water to a simmer and simmer on low for 10 minutes. The sugar will dissolve, and the flavors of the peppers will incorporate. After 10 minutes, remove the simple syrup from the heat, give it a good stir, and then set aside to continue infusing (but off the direct heat) for another 10 minutes. Like tea, the pepper flavor will incorporate.
- Then strain into a glass jar to remove the solids.
- Allow to cool for best results. We do this the day before.
- For the Slushie: Combine one bottle of Sauvignon Blanc and 1/4 cup of the simple syrup into a large pitcher and mix together. Then add it to the slushie machine and close the latch. Press the “SPIKED SLUSH” button, or whatever your manufacturer suggests for alcoholic slush drinks, to start the process. The machine will run and be set to the proper temperature.
Important Note: While the slushie is doing its thing, take another jalapeño and slice it into thin strips and place them into the freezer. You can use the frozen jalapeño slices as garnish for the drink.
Make Ahead Tips
We would recommend that you make the simple syrup the day before so you can cool it overnight. That makes it easier to make the slushie the day you want it. The simple syrup will last up to two months in the refrigerator.
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Important Spiked Slushie Tip
Slushies need a minimum of 4% sugar in the mixture to properly slush, and most Sauvignon Blanc wines will contain less than that minimum. So be sure not to skip the simple syrup step.
The mix also must be lower than 15% alcohol by volume (ABV), so the additional water is there in case you need to dilute the alcohol volume before making the slushie. Make sure to check the alcohol on the bottle of Sauvignon Blanc before making the slushie. If it is higher than 15% you will need to dilute it just a smidge!
Frequently Asked Questions
No, the spice influence from any peppers is mellowed by the wine and the water. There is just enough of the residual pepper flavor. It gives off more of an herbal (or green pepper) flavor, vs spicy notes.
The reason the balance of flavors of Sauvignon Blanc and jalapeño works is because of an organic compound found in both the peppers and the wine, called pyrazines, which contribute green, grassy, and herbaceous aromas to both the pepper and the wine. They just complement each other. It may seem weird, but it works!
Yes, you can top off a slushie machine. And we recommend that you do so when half of the mixture is used. This allows the mixture to cool faster and keep a stream of delicious drink coming all afternoon.
If your wine slushie is not freezing, there are likely two reasons: It either needs more sugar or it needs something to dilute the alcohol. You should not exceed 15% ABV in your machine, and you need at least 4% of the total volume of sugar. So you need to balance the two.
Start by adding a couple tablespoons of water or club soda until it starts to slush. This will dilute the alcohol. Most Sauvignon Blanc wines will be roughly 12%-14% ABV (alcohol by volume), so if it’s not getting to the slush texture you want, then it’s likely because it needs more sugar. So add more simple syrup, 1-2 tablespoons at a time, in small increments, until you get to the texture you like.
More Recipe Inspiration
If you are feeling fall flavors, we love our Spiked Apple Cider cocktail for a crowd as a hot beverage. Or our cold Apple Cider Mimosa.
For slushy ideas, we love our Kiwi 77 Slushie with aromatic flavors of Elderberry. Or try our take on the Aperol Spritz Slushie for the classic Italian flavor. Both are great for crowds. Or you can sip on our classic Rosé Wine Slushie.
Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.
Jalapeño Sauvignon Blanc Slushie Recipe
Equipment
- 1 Ninja SLUSHi machine (or similar slushie machine)
Ingredients
Jalapeño Simple Syrup
- 1 cup water
- 1 cup cane sugar
- 1 jalapeño, sliced, (about ½ cup sliced peppers)
Slushie
- 1 bottle Sauvignon Blanc (one 750 milliliter bottle), (we prefer the style from New Zealand)
- ¼ cup Jalapeño Simple Syrup
- jalapeño slices, for garnish
- water or club soda (as needed), see notes
Instructions
For the Jalapeño Simple Syrup
- Simmer: Over medium heat in a small saucepan, add the water, sugar, and slices of jalapeño. Bring the water to a simmer and simmer on low for 10 minutes. The sugar will dissolve, and the flavors of the peppers will incorporate.
- After 10 minutes, remove the simple syrup from the heat, give it a good stir, and set aside to continue infusing (but off the direct heat) for another 10 minutes. Like tea, the pepper flavor will incorporate. Then strain into a glass jar to remove the solids. Allow to cool for best results. We do this the day before.
For the Slushie
- Combine: Add the bottle of Sauvignon Blanc and 1/4 cup of the simple syrup to a large pitcher and stir to combine. Pour the mixture into the slushie machine.
- Slush: Turn on the machine, then select the "SPIKED SLUSH" button to start the process. The machine will run and be set to the proper temperature. After 20 – 25 minutes, the mixture will freeze and become a slushie.
- Serve: Once it has reached the proper temperature, you can dispense the Jalapeño Sauvignon Blanc Slushie into your favorite glass and garnish with a couple jalapeño slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so easy and so flavorful. And it is not spicy at all, you can even swap out the peppers for something hotter if you want. The flavor is so good.