Frozen Sangria

Staff Writer
Frozen Sangria

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.

Click back for more tiki cocktails.

6
Servings
161
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
  • 1 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.

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.

Nutritional Facts

Total Fat
0.2g
0.3%
Sugar
19g
N/A
Protein
0.8g
1.6%
Carbs
23g
8%
Vitamin A
21µg
2%
Vitamin B6
0.1mg
5.6%
Vitamin C
40mg
67%
Vitamin E
0.4mg
2.1%
Vitamin K
2µg
2%
Calcium
23mg
2%
Fiber
2g
7%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
7%
Iron
0.4mg
2%
Magnesium
15mg
4%
Niacin (B3)
0.6mg
3%
Phosphorus
22mg
3%
Potassium
187mg
5%
Sodium
3mg
N/A
Sugars, added
8g
N/A
Zinc
0.2mg
1.1%

Around the Web