Recipe: Frozen White Wine Sangria with Stone Fruit & Mango

Jayme Henderson
Jayme Henderson
Jayme is an aspiring wine-maker and Certified Sommelier, and when away from the restaurant, she can be found in the garden or the kitchen. She blogs at Holly & Flora, where she writes about cultivating, cocktailing, and creating, from garden to glass.
updated Jan 29, 2020
Be the first to leave a review!
Frozen White Wine Sangria with Stone Fruit & Mango

Serves2

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Jayme Henderson)

Sangria is one of the oldest forms of cocktails on the planet. We’ve been mixing wine, spirits, and fruit for thousands of years. There’s no wonder sangria has survived this long: it’s delicious. This particular sangria blanca is a twist on the southern Spanish classic, Zurra, a white wine-based sangria mixed with peaches or nectarines.

(Image credit: Jayme Henderson)

Sangria is nature’s bounty in a glass. It conjures up summertime memories and it’s packed with fruit. This frozen twist on a classic sangria blanca is the perfect marriage of stone fruit, mango, ginger, floral notes, and white wine. Add a little fresh basil for aromatics, and you’ve got a relaxing afternoon in the works.

(Image credit: Jayme Henderson)
Comments

Frozen White Wine Sangria with Stone Fruit & Mango

Serves 2

Nutritional Info

Ingredients

For the cocktail:

  • 6 ounces

    crisp, dry white wine (I used Kim Crawford Pinot Gris)

  • 2 ounces

    fresh peaches or nectarines, chopped (approximately 1 peach or nectarine)

  • 2 ounces

    fresh mango, chopped (approximately 1/2 mango)

  • 1 ounce

    ginger liqueur (I used New Deal)

  • 1 ounce

    elderflower liqueur (I used St-Germain)

  • 2 cups

    ice, preferably crushed

  • Fresh basil and sliced peaches or nectarines, for garnish

Instructions

  1. For the cocktail: In a blender, combine the white wine, peaches or nectarines, mango, ginger liqueur, and elderflower liqueur. Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency. Pour the cocktail into chilled flutes and garnish with sliced stone fruit and sprigs of fresh basil.

Recipe Notes

If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.

Take the time to pre-chill your wine and spirits so the ice remains cold and doesn't quickly dilute the drink when you mix it.

Prefer a less boozy version? Simply add a touch more ice or a handful more fruit.

Filed in:
Beverages
Cocktails
Drinks
liquor
Wine
Ingredient