Frozen White Sangria Food

FROZEN GRAPE SANGRIA

Steps:

• Put the green grapes in the freezer about 2 hours before you want to serve your sangria.
• Combine the chopped apple, lemon slices, halved red grapes, sugar, wine, white grape juice and vodka in a large glass pitcher filled with ice. Stir to dissolve the sugar. Add the frozen green grapes to glasses and fill with the sangria.

WHITE SANGRIA WITH FROZEN FRUIT

Steps:

• Pour wine and schnapps into a pitcher. Add sugar, peaches, mango, and raspberries and stir gently. Refrigerate for at least 1 hour.

EASY WHITE SANGRIA

Steps:

• Put all the ingredients (except the ice, water and flowers) into two large jugs and put in the fridge for at least 1 hr to chill. Just before serving, top up with the ice and water. Pop a few edible flowers in the jug, if you like.

QUICK WHITE SANGRIA

Steps:

• In a pitcher, mix sugar and brandy until sugar is dissolved. Add remaining ingredients; stir gently to combine. Serve over ice.

FROZEN SANGRIA

Steps:

• The day before, add the blueberries, raspberries, orange juice, 1 cup of the wine, 1 cup of the strawberries and 1/4 cup of the rum to a medium bowl. Cover and refrigerate for 24 hours to marinate. Transfer the remaining 1 1/2 cups strawberries to a freezer-safe storage bag and place in the freezer for 24 hours.
• Reserve 1/2 cup of the mixed berries for garnish. Add the remaining mixed berries and all the liquid to a blender, top with the sugar, 4 cups ice, the frozen strawberries and remaining wine and rum and blend until smooth (or do in batches if necessary). Serve immediately with a spoonful of the reserved boozy fruit and a sprig of mint.

SANGRIA WITH FROZEN BERRIES

Steps:

• Mix wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a large pitcher or a bowl until sugar is dissolved. Add frozen berries.
• Refrigerate for 8 hours to overnight for best flavor. Add lemon-lime beverage just before serving.

WHITE SANGRIA

Steps:

• Preheat the oven to 150 degrees F (65 degrees C).
• Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour.
• Using a spice grinder, reduce the zest to a fine powder. Set aside.
• Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve.
• Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.