The yummy ‘ness’ of Sangria blended into a luscious, icy, slippery ‘ness’; Oh baby, you must try a Sangria Smoothie!
I was making these yummies long before they and wine slushies were plastered all over social media! My Sangria Smoothie includes berries soaked in alcohol, frozen, blended to an icy consistency, served with a drizzle of red wine like a moat around the fruit.
Sometimes I add other fruit I have on hand. Once I made one with papaya and mandarin oranges with some peaches; soaked in alcohol, frozen, blended and topped with white wine; the guests said it was super refreshing.
The inspiration appeared during one of our rooftop dinners as I served my guest’s sangria, lush with imported berries; soaked all day in alcohol then topped up with red wine and mineral water. I cherish a good, Spanish, sangria! There have only been a couple I’ve enjoyed in Mexico; one where they’re no longer in business and one at Tonito’s in Guayabitos. I digress… the inspiration came when most of the guests left those delicious berries in the glass! Of course, I tossed them but I thought, hmmm, given I hate waste I decided then and there that next time, I’d give them each a few berries but I’d save the rest for my new creation.
My original Sangria recipe is from Spain where a bartender in the ancient hill town of Segovia warmed my hands with brandy on a cold rainy night and the next day, as I licked the glass of my first ‘true’ Sangria, he shared his recipe; warming my heart! This recipe combines that memory with the warm weather of our Mexico weather.
Sangria Smoothie, for two:
- Start with a combination of frozen (or fresh when available) blueberries, strawberries, blackberries, and raspberries.
- 1 1/2 – 2 cups berries
- Pour alcohol over fruit in a container with a lid, keep in fridge 4 hours or overnight, shaking every once in a while to have alcohol fully marinate the berries; freeze for the last hour or so.
- 1-ounce Appleton or dark rum
- 1-ounce brandy
- 1-ounce Cointreau or Grand Marnier
- Blend; if not icy consistency add ice cubes and blend until it is.
- Pour slushy mix into two, cold, glasses.
- Pour your favourite wine around the slush.
- ENJOY!!
Many thanks to Laurel for this great photo.
Sangria Smoothie, for four – five (a blender full):
- Start with a combination of frozen (or fresh when available) blueberries, strawberries, blackberries, and raspberries.
- 3 – 4 cups berries
- Pour alcohol over fruit in a blender jar and blend. Leave in the blender jar (or transfer back later) and keep in fridge 4 hours or overnight; freeze for last hour or so.
- 1 jigger (2 ounces) Appleton or dark rum
- 1 jigger (2 ounces) brandy
- 1 jigger (2 ounces) Cointreau or Grand Marnier
- 1 – 2 cups of wine.
- If only using one cup of wine add one cup of mineral water or orange juice.
- Blend; if not icy consistency add ice cubes and blend until your preferred level of slushiness.
- Pour slushy mix into four glasses (or two and refill as desired!)
- ENJOY!!
