Spring Sangria Slush
Spring Sangria Slush
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.
Servings
4
Ingredients
- 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
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.