Sangria Slush

arrow_backBack to Recipes restaurantMore from Drinks restaurant_menuCurrent Recipe of the Week
Ingredients:

1 (20-ounce) can pineapple chunks in juice, drained
2 (11-ounce) cans mandarin oranges in light syrup, drained
2 cups burgundy or other red wine, chilled and divided
cup plus 2 tbsp frozen lemonade concentrate, thawed and undiluted
1 cup club soda, chilled
orange rind curls

Preparation:

Fruit slushes are partially-frozen blends of pureed fruits and juices. Serve them immediately at the point of pourable iceness.

1. Set aside 8 pineapple chunks. Place remaining pineapple and oranges in a single layer on a baking sheet; freeze for 2 hours or until firm.

2. Position knife blade in food processor bowl; add fruit, and process for 30 seconds. Add 1 cup wine and lemonade concentrate; process until smooth. Pour into a large pitcher; add remaining 1 cup wine and club soda, stirring well.

3. Pour into individual glasses; garnish each with a reserved pineapple chunk and an orange rind curl. Serve immediately.

Yields about 6 cups (approximately 121 calories per -cup serving).

Nutrition facts per -cup serving: about 0.2 g protein, 20.5 g carbohydrate, 0 g fat, 0 mg cholesterol, 15 mg sodium, 0.5 mg iron, 11 mg calcium

An electric blender may be used instead of a food processor. It may be necessary to prepare the beverage in batches because a blender container is generally smaller than a food processor bowl.