White Sangria Slushie

Été 2016
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food and drink

BY: Eric Vellend

The combination of wine, brandy and fruit makes sangria a natural for the slushie treatment. Sauvignon Blanc, especially from New Zealand, is ideal in this drink; its tropical fruit flavours work in tandem with the peaches and its vibrant acidity balances the sweetness.

1 cup (250 mL) dry white wine, preferably Sauvignon Blanc
1½ oz brandy
1½ oz Simple Syrup (recipe follows)
¾ oz fresh lemon juice
1 cup (250 mL) frozen peach slices
Mint sprigs
Short straws

1 Pour wine, brandy, Simple Syrup and lemon juice into an airtight container. Freeze at least 6 hours and up to 3 days. (It will freeze, but not completely, so you’ll still be able to spoon it out.)

2 Place wine glasses in freezer for at least 30 minutes.

3 Place drink mixture and peaches in blender. Blend until smooth, stopping to scrape down bowl if necessary. Divide among chilled glasses with a spoon. Garnish with mint sprigs and serve with straws or long spoons.

Makes 2 drinks

SIMPLE SYRUP

Combine equal parts sugar and boiling water, stir to dissolve, and store in fridge until chilled.