Tropical Sangria Slush

5 from 2 votes

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 Time5

Total Time5

Course: Drinks

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

6 cups tropical frozen fruit mixture*
1- 750 ml bottle Sauvignon blanc, chilled
⅓ 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