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Nutrition Facts
Serving Size 412 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 30 mg 1%
Total Carbohydrate 68 g 23%
Dietary Fiber 2 g 8%
Sugars 64 g
Protein 1 g
Vitamin A 10% Iron 2%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Frozen Sangria Slush
Prep Time
45 minutes
Cook Time
8 hours
Total Time
8 h 45 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 bottle Vinho Verde
4 cup(s) Central Market Organics Italian Pomegranate Soda
3 Lb H-E-B Honey Drop Mandarins, divided use
1 cup(s) sugar
1 bunches fresh rosemary
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Instructions

1
Pour wine and pomegranate soda into ice trays and place in freezer until frozen. Note: wine will not fully freeze.
2
Juice enough mandarins to get 1/2 cup of juice.
3
In a small saucepan, combine juice with sugar, 1/2 cup water and 1 bunch fresh rosemary. Place over medium heat, bring to a light simmer and cook until sugar is dissolved. Set aside to cool.
4
Peel remaining mandarins and separate into individual segments and freeze.
5
Once pomegranate soda has frozen and wine is almost frozen, combine in a blender with frozen mandarins and 1/2 of simple syrup. Blend on high for a few seconds, then serve in a margarita glass with a sprig of rosemary.

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