A frozen “slushy” is perfect on a hot summer day. This one combines a jammy Zinfandel with a berry trio and a fourth berry in the simple syrup, and just enough delicious cherry liqueur to stand out. It’s a bit lighter on the alcohol side because it’s blended with ice.
Makes
6 to 8 servingsIngredients
For the Cranberry Simple Syrup
- ¾ cup whole cranberries
- 1½ cups sugar
- 1 cup cold water
For the Sangria
- 1 bottle of a full-bodied Zinfandel
- ¾ cup brandy
- ¾ cup Luxardo cherry liqueur
- ¼ cup cranberry simple syrup
- 8 dashes cherry bitters
- 1 cup pitted cherries or frozen, but thawed
- 1½ cups blueberries
- ½ cup strawberries
- 5 cups of ice divided
- Mint sprig for garnish
Instructions
For the Cranberry Simple Syrup
- In a small saucepan, add the cranberries and smash with a muddler or the bottom of a heavy glass. Add the sugar and water and cook over medium heat for about 5 minutes, until all the sugar is completely dissolved. When cool, strain through a fine mesh sieve and pour into a storage container or squeeze bottle; refrigerate until ready to use. This will keep up to 1 month in the refrigerator or 3 months in the freezer.
For the Sangria
- Add wine, brandy, cherry liqueur, cranberry simple syrup, cherry bitters, cherries, blueberries, and strawberries to blender and blend until smooth. Strain using a fine mesh strainer or sieve. This step is important. No one enjoys the mouth feel of seeds or skin, since they don’t fully break down.
