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Frozen Sangria


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


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