Frozen Sangria

Frozen Sangria
Staff Writer

David Venable

Despite originating in Spain, a far cry from the coconut- and pineapple-fueled islands of the tropics, sangrias, at least the frozen kind, are still sought after when relaxing before hitting the waves. This Frozen Sangria recipe, courtesy of best-selling cookbook author David Venable, highlights plenty of mango, peach, white wine and brandy, resulting in a tantalizing slushy made just for adults.

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6
Servings
183
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6  Ounces  frozen mango chunks
  • 3  Ounces  frozen peach slices
  • 3  Ounces  frozen pineapple chunks
  • 4  Ounces  frozen pineapple chunks
  • 1/2  lime, peeled
  • orange, peeled and halved
  • 1 3/4  Cup  white wine
  • 1/2  Cup  brandy
  • 1/4  Cup  sugar

Directions

Place the ingredients into a blender and blend for 45-60 seconds or until the drink is completely smooth. Serve immediately.

Nutritional Facts

Total Fat
4g
6%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
24g
18%
Protein
3g
7%
Vitamin A, RAE
233µg
33%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
41mg
4%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
118µg
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
67mg
10%
Selenium, Se
5µg
9%
Sodium, Na
126mg
8%
Water
103g
4%
Zinc, Zn
2mg
25%

Sangria Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Sangria Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.