As we approach our first 100-degree day of the year, I’ve been looking for recipes to keep you cool.
This happy hour favorite comes from Z’Tejas, the restaurant that started in Austin and now has several locations in Arizona, too. They serve all kinds of margaritas and other cocktails, but this frozen sangria recipe is a two-for-one. You can make the sangria with fresh fruit for a backyard party one night (it makes enough sangria for 6-10 people) and strain any leftover sangria for frozen drinks the next day.
I love the addition of grapefruit juice and pineapple chunks in this version, but as any Spaniard will tell you, it’s OK to swap ingredients if you don’t have every single ingredient on hand.
You’ll need about 5 ounces of sangria to blend with a cup of ice to make one frozen sangria. I wouldn’t recommend trying to make 10 of these in your blender, but it’s still good to know the correct ratios for both the sangria and the frozen sangria.
RELATED: How to make a white wine sangria
Ruby Red Sangria
1 (750 ml) bottle red wine
8 ounces Pyrat XO rum
3 ounces Patron Citronge
6 ounces orange juice
4 ounces ruby red grapefruit juice
2 ounces lemon juice
2 ounces simple syrup
1 cup fresh pineapple chunks
1 orange, sliced
1 lime, sliced
1 lemon. sliced
Mix all ingredients into a pitcher to combine. Add sliced fruit. Refrigerate for 24 hours.
Z’Tejas Frozen Sangria
5 ounces Ruby Red sangria, strained
1 cup ice cubes
Orange wedge and blueberries, for garnish
Place sangria in a blender. Add ice and blend until smooth. Pour into a margarita glass. Garnish with an orange wedge and fresh blueberries.