Spring Sangria Slush
Spring Sangria Slush
- Level: Medium
- Prep: 10 min
Ingredients
- 6 ounces Absolute Elyx
- 4 ounces Pineapple Juice
- 2 ounces Fresh Lemon Juice
- .5 cup Frozen Raspberries
- .25 cup Frozen Pineapple Chunks
- Half of a 750ml Bottle of Grenache Wine
- Pinch of Freshly Grated Nutmeg
Tools
-
Citrus juicer
-
Shaker
-
Jigger
How to Mix
- Combine the wine, fresh lemon juice, nutmeg and half of your 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 mixture.
- Next, combine remaining pineapple juice, vodka, and the frozen fruit chunks in a cocktail shaker and shake to mix.
- Pour the juice, fruit and vodka mixture over the frozen wine into your glasses.
- Garnish with additional frozen fruit and serve with a straw.
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