Serves: 4
Total Calories: 168
In a medium saucepan, mix ginger ale, wine, sugar, water and lemon juice. Over medium heat, cook for 3 to 4 minutes or until sugar dissolves. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze for 3 hours or until center is almost frozen.
Break into pieces. Transfer to a blender container or a food processor bowl. Cover and blend or process until slushy but not melted.
Spoon into shallow glasses. Eat with a spoon.
This Sangria Slush recipe is from the Outdoor Dining And Grilling Cookbook. Download this Cookbook today.
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