Sangria is one of my favorite cocktails to throw together. It’s easy to customize and makes for a fun drink to experiment with different combinations and flavors. Here’s my new frozen version. For those with a penchant for the tropical flare, you’ll love it!
- 2 cups frozen peach slices
- 4 ounces rum
- 4 ounces triple sec
- 2 cups mango juice
- 3 cups white wine
Place peaches, rum, triple sec and mango juice into blender and combine well. Add white wine and continue to blend until smooth. Pour into 6 wine glasses to serve.
Nutrition Analysis: 220 cal, 0 g fat, 0 mg chol, 20 mg sodium, 30 g carbs, 2 g fiber, 24 g sugar, 1 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.