What do you nosh on when it’s just beyond hot outside (and you want a little buzz)? Manischewitz Red Wine Slushies! Boom!
Oh yeah, another fun way to use the purple stuff! I know you love it. Whether it’s in my Manischewitz Ice Cream or Manischewitz Braised Short Ribs, or chugging straight out of the bottle, it’s just so darn versatile! Don’t believe me?
The saccharine wine popular at holidays and Bar Mitzvah ceremonies alike is for more than just drinking. Most Jews have a memory (or lack there of) with the purple stuff. Don’t you?
Interestingly enough, the man who started the popular kosher brand was Rabbi Dov Behr Abramson, who bought the passport of a dead man by the name of Manischewitz in order to emigrate from Russia to the U.S. in 1888. To think, we could be drinking Abramson instead. He also was the first to turn round matzah into square- better for mass producing and shipping. Smart man.
According to their website, The Manischewitz Company got into the kosher wine business in 1947 when the Monarch Wine Company of Brooklyn, NY licensed the popular wine to sell kosher wine to a growing Jewish population. They used local upstate New York sour concord grapes, adding sugar to mask the bitter taste and creating the Manischewitz we all know and love. But enough history, back to draaaanks. This idea came to me when I had an extra bottle of Manischewitz lying around post-Passover. (And in my house, no Manischewitz goes to waste! Initially I was going to sip on it while watching a Real Housewives marathon, but I thought I could be more creative then that. Inside tip: look for the kosher for Passover variety all year long- the other stuff is sweetened with corn syrup. Ick.
This formula could work with other frozen fruits and herbs. Try peaches or mint! And if you aren’t a fan of the purple stuff (no judging!) substitute your favorite sweet wine. L’chaim!
- 1, 750 ml bottle Manischewitz (I used Concord Grape, but Blackberry is my true favorite)
- 2 cups frozen mixed berries
- ½ cup basil leaves, plus more for garnish
- Place the wine and berries in a blender or large food processor and blend until smooth. Then add basil leaves and blend one more time until smooth. Strain through a large strainer into a wide, shallow freezable container.
- Freeze for at least one hour, and then break apart with a spoon. Serve in wine glasses with fruit garnishes and more basil!