Frozen Sangria Recipe

Make strawberry puree (if not using pre-made)

Place 1 cup hulled fresh strawberries in a blender. Puree on high until smooth, then strain through a fine mesh sieve into a bowl to remove seeds. Measure out 1/2 cup strained puree and reserve the rest for garnish or another use.

If using fresh orange segments, remove peel and pith, cut into segments and remove seeds. Measure 1 cup.

In a high-speed blender, combine 4 cups dry red wine, 1/2 cup orange liqueur, 1/2 cup fresh lemon juice, and 1/4 cup simple syrup. Blend briefly (5–8 seconds) to combine — avoid over-blending which can aerate the wine too much.

Add 2 cups frozen pineapple chunks, 1 cup fresh orange segments, 1 cup hulled fresh strawberries, and 1/2 cup strawberry puree to the blender with the wine mixture.

Pulse the blender 6–10 times, then blend on medium-high for 20–30 seconds until mixture is very thick and slushy. If the mixture is too liquid, add up to 1 cup ice and blend in 15–20 second intervals until you reach a frozen-smooth, slushy consistency.

Taste and adjust sweetness: add up to 1–2 tablespoons extra simple syrup if you prefer sweeter sangria, or a splash more lemon juice if you want brighter acidity. Pulse once to incorporate.

Spoon or pour the frozen sangria into four chilled glasses (about 1 to 1 1/4 cups per serving).

Garnish each glass with a lemon slice, an orange wheel, and a halved strawberry on the rim or floated on top.

Serve immediately with a straw and short spoon. If the sangria thickens after standing, let sit for 1–2 minutes at room temperature or stir to loosen before re-serving.