Sangria Slushies

Sangria Slushies are loaded with berry and citrus flavors and Red Moscato making it the perfect frozen cocktail for summer!

Sangria Slushies

When I was in college I was a Tastefully Simple consultant and the product I sold the most of was the Sangria Slushies.

They were so good! Since then, I’ve found a way to make this delicious frozen cocktail right at home!

 

Now, I’m not a huge wine drinker, but I absolutely enjoy Moscato and Rosé and I really love sangria be it white or red or even a hard cider sangria.

And I feel like taking sangria and making it a frozen slushie is pretty much the ultimate summer cocktail! These Sangria Slushies are like grown-up slush puppies!

How To Make Sangria Wine Slushies:

This cocktail is so easy to make too!

Simply throw all the ingredients in a blender and then pour it into a 9×13-inch pan and put in the freezer for at least 2 hours to slush up!

And make sure to serve it with a wide straw since it is a bit thick.

You could also use a spoon and serve it more like a Sangria Granita!

 

This sangria, in particular, will be a hit with anyone who loves the berries of summer and a touch of citrus.

I made these Sangria Slushies for Mother’s Day brunch and everyone loved the mix of sweet and tart!

This recipe would also be great for a girl’s night around the fire or a day by the pool.

But since it’s a frozen drink, you can simply make it for yourself and enjoy it all week long by keeping any extra in the freezer until you’re ready to enjoy it.

I know, how could this ever last a week 😉

I love the way the blueberries, strawberries, raspberries, and orange come together with the delicious Red Moscato and raspberry and orange liqueurs.

 

 

Even though this Sangria Slushies recipe has a natural sweetness from the berries and is made with a sweet wine, I like to add a touch of simple syrup to soften the wine a bit.

If you don’t feel like making the simple syrup at home and you forgot to buy some at the store, you can use powdered sugar instead, but I would add 3 tablespoons instead of 2.

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