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Tropical Sangria Slush
5 from 2 votes

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
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Servings: 6
Calories: 241kcal

Ingredients

  • 6 cups tropical frozen fruit mixture*
  • 1- 750 ml bottle Sauvignon blanc, chilled
  • cup Elderflower liqueur (like St. Germain)
  • ½ cup calamansi juice*

Instructions

  • 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. 

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. 

Nutrition

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