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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Sangria Ice

Cooking Light AUGUST 2012

  • Yield: Serves 6 (serving size: about 1/2 cup)
  • Hands-on: 30 Minutes
  • Total: 5 Hours, 30 Minutes


  • 1 cup 100% Concord grape juice
  • 1/4 cup sugar
  • 2 teaspoons finely grated orange rind
  • 1 teaspoon finely grated lemon rind
  • 1 3/4 cups fruity red wine


1. Combine juice and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rinds; cool completely. Strain mixture through a fine sieve into a bowl; discard solids. Stir in wine. Pour into an 11 x 7–inch baking dish. Cover and freeze for about 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 5 hours). Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 16.6g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 5mg
  • Calcium: 12mg

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Sangria Ice Recipe