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. Yield: makes about 7 ½ cups
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Course: Drinks
Cuisine: American
Servings: 6
Calories: 241kcal
- 6 cups tropical frozen fruit mixture*
- 1- 750 ml bottle Sauvignon blanc, chilled
- ⅓ cup Elderflower liqueur (like St. Germain)
- ½ cup calamansi juice*
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.
- 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.
Calories: 241kcal, Carbohydrates: 32g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 3mg, Potassium: 180mg, Fiber: 2g, Sugar: 24g, Vitamin A: 96IU, Vitamin C: 79mg, Calcium: 21mg, Iron: 0.5mg