Easy Sangria Slush Recipes

SANGRIA SLUSHIE

Steps:

• Fill 2 ice cube trays with the red wine and freeze until solid, at least 6 hours and preferably overnight.
• Combine the brandy, orange liqueur and sugar in a small container with a lid. Refrigerate until ready to make the sangria.
• Combine the frozen berries, red wine ice cubes and chilled brandy mixture in a blender. Blend on high until combined, thick and slushy. Pour into a pitcher and serve.

BERRYLICIOUS FROZEN SANGRIA SLUSH

Steps:

• Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze.

SANGRIA SLUSH

Steps:

• In blender, place wine, tequila, liqueur, pomegranate juice, lime juice, agave nectar and shaved ice. Cover; blend on medium-high speed 1 to 2 minutes until slushy.
• Pour mixture into glass serving pitcher. Add blueberries, lime and orange slices. Serve immediately.

SANGRIA SLUSHIES

Steps:

• Squeeze lemons and oranges over strainer into shallow baking dish. Stir in sugar until dissolved.
• Add wine and water; stir to combine. Place dish uncovered in freezer. Freeze 8 hours or overnight.
• Using fork tines, scrape surface of frozen mixture to create "slush." Scoop "slush" into serving glasses. Garnish with fresh fruit, if desired.

PEACH SANGRIA SLUSHIES

Steps:

• Pour 1 cup peach nectar into an ice cube tray; freeze 4 hours. Freeze 2 large sliced peaches, 2 hours. Chill 4 wineglasses. Blend the peach ice cubes, frozen peaches, 2 cups dry rose and 2 ounces each brandy and peach schnapps until slushy. Pour into the glasses.

EASY SANGRIA SLUSH

Steps:

• Pour the wine into two ice cube trays and freeze until hard (note: these cubes will be a little slushy - wine does not freeze quite as solidly as water).
• Mix the orange juice, brandy, orange liqueur, lemon juice and sugar in a pitcher.
• Place the wine ice cubes in a blender and add the orange juice mixture. Depending on the size of your blender, you might need to do this in two batches with half the cubes and half the OJ at a time.
• Cover the blender and process on high for 30 seconds or until smooth. Distribute slush mixture between glasses. Garnish with orange and lemon slices.

SANGRIA SLUSH

Steps:

• Several hours before serving: Blend pineapple, red wine, orange juice, lemon juice and sugar in a blender at high speed for about 20 to 30 seconds.
• Be sure all sugar is dissolved.
• Pour mixture into a 9 X 9 inch baking pan or something similar.
• FREEZE mixture in the freezer.
• When ready to serve, take pan from freezer and let stand at room temp until softened.
• Stir with a spoon until semi-thawed then spoon into wine glasses.
• Garnish with lemon peel, if desired.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.