SERVES 4
Ingredients:
- 750ml bottle Windy Peak Pinot Grigio
- 90ml De Bortoli Tropical Rumba
- 90ml simple syrup
- 15ml lemon juice
- 4 cups frozen pineapple
- 2 cups ice
- Garnish: fresh mint and fresh pineapple
Method:
- Place all ingredients into a high-speed blender.
- Blend on high for 30-60 seconds or until your wine slushie has no lumps and it is smooth.
- Serve immediately.
