Name: Boathouse Restaurants Frosen Sangria Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Ingredients: 4 cups dry rosé wine or fruity rosé; 0.5 cups orange liqueur (Cointreau or triple sec); 0.25 cups brandy; 1 cups fresh orange juice; 0.5 cups simple syrup (1:1 sugar to water); 0.25 cups fresh lemon juice; 2 cups seedless strawberries, hulled and halved; 1 cup ripe peaches or nectarines, pitted and sliced; 1 cup blood orange or navel orange, peeled and segmented; 0.5 cup fresh lemon slices; 10 to taste fresh mint leaves (for garnish); 6 cups ice (for blending) - see directions

Method

Prep the Fruit and Sangria Base

Macerate fruit

In a large pitcher combine the halved strawberries, sliced peaches, orange segments, and lemon slices. Add the orange liqueur and brandy, stir gently to coat the fruit, and let sit at room temperature for 20–30 minutes to macerate and release juices.

Mix base

After macerating, pour the rosé wine, fresh orange juice, fresh lemon juice, and simple syrup into the pitcher with the fruit. Stir well to combine. Taste and adjust sweetness with additional simple syrup if desired. Chill the mixture in the refrigerator for at least 1 hour (or up to 4 hours) to meld flavors.

Blend to a Frozen Consistency

Prepare blender

Set a high-powered blender on the counter. Remove the chilled sangria mixture from the refrigerator and give it a gentle stir to reincorporate any settled juices.

Measure ice

Measure out 6 cups of ice. The amount can be adjusted to preference for thicker (more ice) or slushier (less ice) consistency; start with 6 cups for about 8 servings.

Blend in batches

Working in 2–3 batches (depending on blender size), combine about 2 cups of the chilled sangria mixture with 2 cups of ice in the blender. Pulse to break up ice, then blend on high until smooth and slushy (about 30–45 seconds). Pour each batch into a chilled pitcher or bowl and repeat until all sangria is blended. If the mixture is too thin, add 1/2 cup more ice and re-blend; if too thick, add 1/4 cup chilled rosé or orange juice.

Serve and Garnish

Spoon or ladle the frozen sangria into chilled glasses. Garnish each glass with a sprig of fresh mint and a few pieces of the macerated fruit from the pitcher. For an extra touch, rim the glasses with fine sugar or set a citrus wheel on the rim.

Serve immediately with straws and small spoons so guests can scoop the fruit. Leftover blended sangria will soften over time; keep in the freezer for short periods and re-blend briefly before serving if necessary.