Peach sangria slushies

By Mary Berg
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SERVES
6
TOTAL TIME

Ingredients

  • One 750 milliliter bottle pinot grigio
  • 1 1/2 cup peach juice
  • 3/4 cup elderflower liqueur
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup frozen peaches
  • 1 1/2 cups ice cubes
  • Peach wedges and strawberries, for garnish

Directions

  1. Pour the pinot grigio and peach juice into a 9x13” pan, stir to combine, and freeze overnight. Measure out the elderflower liqueur and place it in the freezer as well. The liqueur won’t freeze but you want it to be ice cold.
  2. When ready to serve, scrape the frozen wine mixture into a blender and add in the elderflower liqueur, lemon juice, frozen peaches, and ice cubes. Blend everything up again until slushy and divide among glasses garnished with peach wedges and strawberries.
  3. If you have any leftover sangria slushie, place the blender back into the freezer for up to 30 minutes at a time, blending after each period and before serving. 

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