By Sue Lau | Palatable Pastime
Sangria Margarita is my recipe of the day with the blogging group From Our Dinner Table. We post on Sundays with recipes on the same topic. This week we are sharing margarita recipes that are TDF.
This particular type of margarita is one I first tried years ago when Bob Evans dabbled in Mexican restaurants (Cantina Del Rio). They had a layered sangria margarita I loved. It used sangria and margaritas out of a machine, twisting together the frozen drink the way you ight get a twisted ice cream cone.
They called it either the Twister or the Texas Twister. You could be leveled like a tornado if you drank too many.
Must Make Margaritas
- Classic Margarita Mocktail from Jen Around the World
- Creamy Strawberry Margarita Popsicles from That Recipe
- Frozen Strawberry Margarita from Art of Natural Living
- Kiwi Margaritas from The Spiffy Cookie
- Mai Tai Margarita from A Kitchen Hoor’s Adventures
- Raspberry Margarita from Hezzi-D’s Books and Cooks
- Rose Margarita from Karen’s Kitchen Stories
- Sangria Margarita from Palatable Pastime
- Skinny Fruit Margarita from Our Good Life
Of course, I can’t twist it like the machines did, so I just spoon into a glass. You can try swirling if you like. But I prefer it defined. It blends together soon enough anyway.
It is very easy peasy to make. Just freeze the components. And spoon however much you need into glasses. So it is easy to make ahead to have ready for guests or a patio party. Not that we are out by the pool in February. Unless you are in warmer climes.
We enjoyed these for Superbowl Sunday. Our team lost. Aw boo. But these margaritas softened the blow, as did our football food.
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- 750 Ml. Sangria wine
- 750 Ml. Ready-to-Serve Margarita mix (with tequila in it)
- 3 tablespoons grenadine syrup
- Freeze sangria and ready-to-serve margarita in separate containers (I used plastic Ziploc/Tupperware tubs).
- When frozen, use a fork to scratch it up like a granita since it will not be fully frozen (because of the alcohol).
- Spoon into glasses with alternating colors.
- Drizzle grenadine over the sangria part to improve the red color and to add a little sweetness and moisture (the drink will be very icy).
- Serve with small straws and garnishes of your choice. You can also choose to rim the glass with sugar (I did not).
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Also, please drink responsibly. This recipe is intended for those of legal age for alcoholic beverages (21 and up).