Spring Sangria Slush

Spring Sangria Slush
4.5 from 2 ratings
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.
  • 6 ounce absolute elyx vodka
  • 4 ounce pineapple juice
  • 2 ounce fresh lemon juice
  • 1/2 cup frozen raspberries
  • 1/4 cup frozen pineapple chunks
  • 375 milliliter grenache wine
  • 1 pinch of freshly grated nutmeg
  • frozen fruit, for garnish
  1. Combine the wine, fresh lemon juice, nutmeg, and half of the pineapple juice in a quart freezer bag and zip close.
  2. Squeeze bag gently for a few seconds to thoroughly combine contents, and then lay flat inside of freezer overnight (or 8 hours) until frozen.
  3. Once frozen, remove bag from freezer, and use your hands to break up the contents inside the bag until they resemble a slush.
  4. Use a large spoon to scoop out the mixture into red wine glasses, fill 3/4 of the way with your wine slush.
  5. Combine remaining pineapple juice, vodka, and the frozen fruit in a cocktail shaker and shake to mix.
  6. Pour the juice, fruit, and vodka mixture over the frozen wine in your glasses.
  7. Garnish with additional frozen fruit and serve with a straw.