Tropical Sangria Slush

This tropical sangria slush is made from a combination of frozen pineapple, mango, and papaya blended with white wine, elderflower liqueur, and calamansi juice. 

Tropical Sangria Slush

Skip the punch bowl and make sangria slush instead. A few summer ago, I was introduced to my first blended sangria. It was life changing.

While I’ll always love a traditional sangria with alcohol soaked fruits, there’s something so refreshing about a frosty blended beverage (especially when a fun, festive straw is involved).

Tropical Sangria Slush

This tropical sangria slush combines a variety of frozen fruits with chilled white wine. While any white wine will do, I highly suggest the Matua Sauvignon Blanc. (You can find it Costco for a really great price!)

This particular wine is tart, crisp, yet fruity. It’s flavors are reminiscent of passionfruit, making it a wonderful pair with the mango, pineapple, and papaya in this sangria.  (I also used this sauvignon blanc for: lychee sangria and ginger pineapple sangria slush.)

The key to making slushie drinks is frozen fruits! Fruit fruits give blended beverages texture without diluting it the way ice does. Best of all, the frozen fruits sold at markets were frozen at their peak- meaning they’ll be sweet and tasty.

In keeping with the tropical vibes, I added a touch of calamansi juice.

What is calamansi juice?

Calamansi (also spelled kalamansi) is a tropical citrus fruit popular in the Philippines and Southeast Asia.

Calamansi juice is similar to lemonade and limeade. It’s made by combining the juice with water and sugar. You can make it from scratch using this recipe, or find it pre-made in stores. Trader Joe’s sells the the can photographed above.

What if I can’t find calamansi juice?

Don’t fret. You can substitute in canned pineapple juice. The slush will taste a  little sweeter, but at least it’ll still be “tropical.” (I’ve tried it with pineapple juice and it’s just as tasty and refreshing.)

How does elderflower liqueur fit into the mix?

The final ingredient that rounds out this tropical sangria slush is elderflower liqueur. Elderflower is most popular in Western Europe. However, the flowers grow in Europe, Africa, and Asia.

I like to add it to tropical drinks because elderflower smells and tastes very similar to lychee. The elderflower adds a sweet honey blossom flavor. Once you try it, you’ll want to start adding a splash to everything- lemonade, iced tea, etc.

Tropical Sangria Slush

Tropical Sangria Slush

Yield: serves 6-8, makes about 7 1/2 cups

Author Maryanne Cabrera


  • 6 cups tropical frozen fruit mixture*
  • 1- 750 ml bottle Sauvignon blanc, chilled
  • 1/3 cup Elderflower liqueur (like St. Germain)
  • 1/2 cup calamansi juice*


  1. In a blender, process together frozen fruits, chilled wine, elderflower liqueur, and calamansi juice until smooth. Pour into serving glasses and garnish with maraschino cherries or mint. Serve immediately. 

Recipe Notes

  • This recipe uses 2 cups of each fruit: pineapple, mango, and papaya. Feel free to adjust ratios to your liking. 
  • Ingredients must be cold in order to achieve that thick, slushie like consistency.
  • Store bought calamansi juice is usually sweetened. Calamansi juice is a Filipino lemonade-limeade hybrid. If you cannot find calamansi juice, to keep with the tropical flavors, substitute in canned no-sugar added pineapple juice. 
  • If your frozen fruits are not sweet, add agave or simple syrup to adjust sweetness of sangria to your liking. 
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