Frozen Sangria is the perfect summer party cocktail! I’ve partnered with Barefoot Wine to create a fruity, delicious and easy Sauvignon Blanc sangria.
I can’t tell you how much fun I had making (and sampling) this Frozen Sangria. It’s light, refreshing and loaded with fruit that’s as sweet as it is festive. I mean, who doesn’t love a frozen cocktail on a warm day? And when preparing a drink is as much fun as DRINKING it, well, you know you have a winner!
Barefoot makes delicious, affordable wines that really go along with a casual, laid-back lifestyle, which is exactly the vibe of this sangria.
I started with some fresh, seasonal fruit…
When I make frozen sangria I like to freeze my fruit so I don’t have to use as much ice! It’s an easy trick. You can either freeze fresh fruit, or absolutely pick up some frozen fruit at your local supermarket. I do really like to use fresh fruit on skewers to garnish my sangria, though.
Another secret I like to add to my sangria is a little coconut rum. And then, why not toast a little coconut and rim your glass? Another extra step that really sets this recipe apart!
This recipe make enough for 4 glasses, but you can absolutely adapt the recipe, by cutting it in half for a small batch.
You can add as much or as little ice to the sangria, depending on how thick you like it. I like mine extra thick, especially on a hot day.
Feel free to mix and match your favorite fruits to make this recipe your own!
Enjoy and as always, drink responsibly.Print
- 2 cups cold Barefoot Sauvignon Blanc
- 1 cup Coconut Water
- 1/3 cup coconut rum
- juice of two limes
- 2–3 cups ice, depending on thickness desired
- 1 peach, sliced and frozen
- 1 cup mango chunks, frozen
- 4 strawberries, frozen
- 2 tablespoons corn syrup to lightly rim the glasses
- 1/2 cup toasted coconut
- fresh fruit such as peaches, mango, strawberries, raspberries, and limes to skewer.
- In your blender combine all sangria ingredients and blend until smooth.
- To garnish dip the dip of your glasses in corn syrup, allowing excess to drip off. Dip the rim into the toasted coconut.
- Serve with fruit skewers if desired.
*This post is sponsored by Barefoot Wine. As always all opinions are 100% my own.