Spring Sangria Slush

This fresh fruit cocktail will take you straight to the beach — at least in your mind

If you can’t go to the beach this spring break, this frozen cocktail will turn your home into a tiki bar. The best part? No sugary syrups. There’s nothing but fresh fruit in this drink.

This recipe is courtesy of Drizly.

4
Servings
214
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Ounces Absolute Elyx vodka
  • 4 Ounces pineapple juice
  • 2 Ounces fresh lemon juice
  • 1/2 Cup frozen raspberries
  • 1/4 Cup frozen pineapple chunks
  • 375 Milliliters Grenache Wine
  • 1 Pinch of freshly grated nutmeg
  • Frozen fruit, for garnish

Directions

Combine the wine, fresh lemon juice, nutmeg, and half of the pineapple juice in a quart freezer bag and zip close.

Squeeze bag gently for a few seconds to thoroughly combine contents, and then lay flat inside of freezer overnight (or 8 hours) until frozen.

Once frozen, remove bag from freezer, and use your hands to break up the contents inside the bag until they resemble a slush.

Use a large spoon to scoop out the mixture into red wine glasses, fill 3/4 of the way with your wine slush.

Combine remaining pineapple juice, vodka, and the frozen fruit in a cocktail shaker and shake to mix.

Pour the juice, fruit, and vodka mixture over the frozen wine in your glasses.

Garnish with additional frozen fruit and serve with a straw.

Nutritional Facts

Sugar
9g
10%
Carbohydrate, by difference
17g
13%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
22mg
2%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Phosphorus, P
27mg
4%
Sodium, Na
592mg
39%
Water
175g
6%