Hydrating Grape–White Peach Yogurt Slushie

Name: Hydrating Grape–White Peach Yogurt Slushie
Prep time: 5 min
Total time: 4 h 5 min
Yield: Makes about 2 servings (about 2 cups / 480 ml each)
Ingredients: 1 1/2 cups (about 225 g) seedless grapes, frozen (about 45–55 grapes, depending on size); 1 cup (240 ml) cold water, plus more as needed; 1 cup (240 ml) plain unsweetened yogurt (dairy or unsweetened plant yogurt); 1 cup (about 150 g) frozen sliced white peaches (about 10–12 slices); 1–2 tbsp (15–30 ml) fresh lemon juice (optional, for brightness); 1/8 tsp fine salt

Judah Newman·4 hr 5 min·Makes about 2 servings (about 2 cups / 480 ml each)

A light, hydrating post-workout slushie that tastes like a juicy grape-peach smoothie with a cool, spoonable texture. Frozen grapes create the frost without needing added sugar, while a little yogurt gives gentle creaminess and staying power. Blend it hard, drink it right away, and thin with extra water if you want it more sippable.

Hydrating
Post-workout
No added sugar
Smoothie

4 hr 5 min total · 5 min prep · 4 hr rest

200 kcal · 10g protein · 38g carbs · 3g fat total

High-speed blender (Vitamix ideal)

Ingredients

Slushie
•1 1/2 cups (about 225 g) seedless grapes, frozen (about 45–55 grapes, depending on size)
•1 cup (240 ml) cold water, plus more as needed
•1 cup (240 ml) plain unsweetened yogurt (dairy or unsweetened plant yogurt)
•1 cup (about 150 g) frozen sliced white peaches (about 10–12 slices)
•1–2 tbsp (15–30 ml) fresh lemon juice (optional, for brightness)
•1/8 tsp fine salt

Instructions

Freeze the fruit (if needed). Spread seedless grapes and peach slices on a sheet pan in a single layer and freeze until rock-hard, at least 4 hours (overnight is ideal).

Start the blend. Add 1 cup cold water and 1 cup yogurt to the blender first, then add the frozen grapes and frozen peaches on top. Add the salt (and lemon juice if using).

Blend to a slush. Blend on high, using the tamper if you have one, until the mixture looks uniform and churns like a thick slushie. You’re looking for a smooth, icy texture with no visible fruit bits; you should hear the blender pitch drop as it catches.

Adjust thickness. If it’s too thick to move, add 2–4 tbsp water at a time and re-blend until it flows. If it’s too thin, add a handful of frozen grapes and blend again.

Serve immediately. Pour into a cold glass and drink right away while it’s frosty (or spoon it like a soft granita).

Notes

Measurement note: grape count varies a lot by size—use the cup measure as your anchor, and treat the “45–55 grapes” as a visual guide. To keep it extra hydrating and light after exercise, start with 1 cup water and don’t be shy about adding a splash more to thin. If you prefer it less tangy (and you’ve said you like warm/deep flavors), skip the lemon and add 1/4 tsp vanilla extract or a pinch of cinnamon instead. Storage: best fresh; if it melts, re-blend with a handful of ice or refreeze in an ice-cube tray and re-blend later.

Ingredients

Slushie

•1 1/2 cups (about 225 g) seedless grapes, frozen (about 45–55 grapes, depending on size)

•1 cup (240 ml) cold water, plus more as needed

•1 cup (240 ml) plain unsweetened yogurt (dairy or unsweetened plant yogurt)

•1 cup (about 150 g) frozen sliced white peaches (about 10–12 slices)

•1–2 tbsp (15–30 ml) fresh lemon juice (optional, for brightness)

•1/8 tsp fine salt