Sangria Slush

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{"ops":[{"insert":"1 (20-ounce) can pineapple chunks in juice, drained\n2 (11-ounce) cans mandarin oranges in light syrup, drained\n2 cups burgundy or other red wine, chilled and divided\n cup plus 2 tbsp frozen lemonade concentrate, thawed and undiluted\n1 cup club soda, chilled\norange rind curls\n"}]}


{"ops":[{"attributes":{"italic":true},"insert":"Fruit slushes are partially-frozen blends of pureed fruits and juices. Serve them immediately at the point of pourable iceness."},{"insert":"\n\n1. 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.\n\n2. 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.\n\n3. Pour into individual glasses; garnish each with a reserved pineapple chunk and an orange rind curl. Serve immediately.\n\nYields about 6 cups (approximately 121 calories per -cup serving).\n\nNutrition 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\n\n"},{"attributes":{"italic":true},"insert":"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."},{"insert":"\n"}]}

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