For white mixture, place 2 cups ice cubes, 4-oz. wine, unsweetened coconut cream, and 1/2-oz. simple syrup in a blender. Cover and blend until ice is crushed. Pour into a small bowl; place in freezer. Rinse out blender.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Show your patriotic side on the patio with a Red, White, and Blue Frozen Sangria! Garnish your boozy beverage with a sparkler for an extra festive touch.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. ice cubes, divided | ||
| 12 oz. Moscato d'Asti wine, nonsparkling, divided | ||
| 4 oz. unsweetened canned coconut cream | ||
| 1 ½ oz. simple syrup, divided | ||
| 2 c. Hy-Vee whole unsweetened frozen strawberries | ||
| 2 drop(s) Hy-Vee blue gel food coloring | ||
| Fresh strawberries, for garnish |
Things To Grab
- Blender
- 2 small freezer-safe containers
- 2 (16-oz. each) cocktail glasses
- Sparklers, for garnish
Directions
For red mixture, place strawberries, 4-oz. wine, and 1/2-oz. simple syrup in blender. Cover and blend until smooth. Pour into a separate small bowl; place in freezer.
For blue mixture, place 2 cups ice cubes, 4-oz. wine, 1/2-oz. simple syrup and blue food coloring in blender. Cover and blend until ice is crushed.
To serve, spoon blue ice mixture into 2 (16-oz. each) glasses. Top with white and red ice mixtures. Garnish with fresh strawberries and sparklers, if desired.