The invention relates to preparation methods of fruit wine, particularly relates to a preparation method of icy lycium barbarum wine and belongs to the technical field of food beverages. The preparation method comprises the steps: harvesting lycium barbarum of last crop at the temperature of -15 DEG C to -7 DEG C, then, carrying out soaking and flushing on the fruits by water with the temperature of 1 DEG C to 8 DEG C, drying up residual moisture on surfaces of the fruits by cold air with the temperature of 1 DEG C to 4 DEG C, and then, carrying out crushing at the temperature of -15 DEG C to -7 DEG C; then, subjecting fruit pulp to microwave thawing at the temperature of -7 DEG C to 8 DEG C; carrying out enzymolysis, flash evaporation and fragrance recovery; subjecting fruit juice to low-temperature fermentation, and carrying out aging, freezing treatment, sterilizing, encapsulation and the like. According to the preparation method provided by the invention, the concentration of the fruit juice cannot be lowered while impurities such as dust are removed from surfaces of lycium barbarum and pesticide residue is lowered. The crushed lycium barbarum fruit pulp is subjected to microwave thawing at a squeezing temperature required for ice wine brewing, and thus, uniform and unfrozen fruit pulp in line with temperature requirements is obtained; compared with the traditional ice wine processes, the preparation method has the advantages that the control and improvement of product quality are better facilitated, and a foundation is provided for subsequent processing.