Sangria Freeze Recipe

Optional sugared rim

If desired, rub a lemon wedge around the rim of a 16–20 oz chilled highball or stemmed glass. Dip the rim into a shallow plate of sugar so it adheres evenly. Set the glass aside in the freezer or fridge to chill while you prepare the freeze.

Add chilled vodka, Lindeman's Merlot, Pama pomegranate liqueur, cranberry juice, fresh lemon juice and simple syrup into a blender.

Add 2 cups of crushed ice to the blender. Using crushed ice rather than large cubes gives a smoother, slushy texture.

Secure the lid and blend on high for 30–45 seconds, or until the mixture reaches a thick, slushy consistency. If too thin, add additional crushed ice 1/4 cup at a time and pulse until desired thickness is reached. If too thick, add 1/4 oz cranberry juice or a splash of Merlot and pulse briefly to loosen.

Taste the freeze. Adjust sweetness with simple syrup (add additional 1/4 oz increments if needed) or brightness with a small squeeze of lemon juice. Blend briefly to incorporate any additions.

Pour the sangria freeze immediately into the prepared chilled glass, leaving a little room at the top for garnish.

Sprinkle pomegranate seeds over the top of the slushy and place a mint sprig tucked into the rim or floated on top.

Add a lemon wheel or wedge to the rim. Serve with a straw and short spoon so guests can scoop the slushy.

Recommend consumption: best enjoyed immediately while thick and slushy.