Sangria Ice Recipe for Fruity, Wine-Infused Cubes

Sangria ice is a colorful batch of frozen cubes made with red wine, citrus juice, and small pieces of fresh fruit, ready to chill a drink without relying on plain ice. Inspired by the many fruit-and-wine sangrias associated with Spain and Portugal, this version freezes the flavors in handy portions; sangria recipes vary, and this is a freezer-friendly take rather than a single traditional formula. This is an alcoholic preparation for adults of legal drinking age; drink responsibly.

Ingredients

1 cup (240 ml) dry red wine, such as a fruity, inexpensive table wine
1 cup (240 ml) orange juice, preferably not-from-concentrate and without pulp
3/4 cup (180 ml) unsweetened red grape juice
2 tablespoons (30 ml) simple syrup
1 tablespoon (15 ml) fresh lime juice
1/3 cup (50 g) strawberries, hulled and cut into very small dice
1/3 cup (55 g) orange segments, membranes removed and diced
1/3 cup (45 g) crisp apple, cored and cut into very small dice

Instructions

Wash and dry the fruit, then prepare the strawberries, orange, and apple. Cut the pieces small—about 1/4 inch (6 mm)—so they fit into the ice-cube compartments and are easy to sip or nibble once the cubes begin to melt. Remove seeds and any tough orange membrane. Keep the prepared fruit covered while you mix the liquid.
In a measuring jug or bowl with a pouring spout, whisk together the red wine, orange juice, grape juice, simple syrup, and lime juice. Taste the mixture before adding fruit. It should taste a little sweeter and more citrusy than you want a finished drink to taste, because freezing dulls flavor and the cubes will melt into whatever you serve them with. If your orange juice is very sweet, start with 1 tablespoon syrup and add the second only if needed.
Stir the diced fruit through the sangria mixture so it is evenly distributed. Set out two clean standard ice-cube trays, ideally with about 16 compartments each. Spoon a few fruit pieces into each compartment, then pour in enough liquid to nearly fill it, leaving a little room at the top for expansion. Stir the jug between pours because fruit tends to settle. If a little mixture remains, freeze it in a small freezer-safe container or enjoy it chilled rather than overfilling the trays.
Set the trays level in the freezer and freeze for at least 8 hours, or until the centers feel firm. The wine means these cubes may be softer than plain-water ice, especially in a warm or frequently opened freezer; that is normal. If they are still slushy after 8 hours, give them more time rather than trying to remove them while soft. Keep the trays away from uncovered strongly scented foods so the fruit and wine do not pick up freezer odors.
To release the cubes, flex the trays gently or let them stand at room temperature for 1 to 2 minutes, then twist and lift them out. Use about four cubes per serving, adjusting for the size of your glass and how quickly you want the drink chilled. Transfer any cubes you are not serving to a sealed freezer container straight away.

Tips

Choose a wine you enjoy drinking. Freezing does not hide harsh tannins or unpleasant flavors. A light-to-medium-bodied dry red works well; an especially oaky or very tannic wine can taste sharper as it melts. There is no need for an expensive bottle, but avoid wine that tastes stale or overly sour.
Keep fruit pieces small and dry. Large chunks can block the tray openings and make cubes difficult to release. After washing berries, pat them dry so excess water does not dilute the mixture. If the orange is juicy, drain it briefly after dicing and add the juice to the bowl rather than leaving pools in the compartments.
Adjust sweetness before freezing. Juice and fruit vary in sweetness, so taste the liquid and add syrup gradually. If it is too sweet, add a teaspoon of lime juice at a time. Do not rely on tasting a frozen cube to make this adjustment; cold temperatures mute sweetness and aroma.
Plan for a softer cube. Wine contains alcohol, so these cubes may not become as hard as water ice. Keep the freezer cold and let them freeze overnight if needed. Avoid adding extra brandy or liqueur to the base: more alcohol can make the cubes significantly softer and harder to portion.

Serving Suggestions

Drop four cubes into a wine glass or tumbler and top with chilled red wine, white wine, or sparkling water. For a lighter drink, use club soda or lemon-lime seltzer; for a fuller sangria-style glass, use wine and add a splash of soda just before serving. The cubes gradually release fruit and citrus flavor, so they work especially well in a drink that is meant to be sipped rather than gulped quickly.

You can also serve the cubes in a pitcher of sparkling water or wine for a small gathering. Add them shortly before pouring so the pitcher stays cold without becoming overly diluted. The fruit pieces can be eaten once softened, though the wine in the cubes remains alcoholic as they melt. Put out a spoon or small cocktail fork if guests would like to retrieve the fruit from the bottom of their glasses.

Variations

White sangria ice: Replace the red wine with the same amount of dry white wine and use green grapes, pear, or diced peach in place of the strawberries or apple. White grape juice can replace red grape juice without changing the amount. The result is paler and generally tastes lighter, so a little extra lime may help sharpen it.

Berry-forward cubes: Swap the diced orange for an equal quantity of blueberries or raspberries, keeping the total fruit amount about the same. Raspberries soften quickly and may break apart when stirred, while blueberries hold their shape. A strip of thinly pared orange zest can add aroma; avoid including the bitter white pith.

Alcohol-free version: Omit the wine and use an additional 1 cup (240 ml) red grape juice, plus 1/2 cup (120 ml) water or sparkling water. Taste and adjust lime and syrup as needed. These cubes will freeze harder and taste sweeter than the wine version, so use less syrup at first and pair them with plain sparkling water or a tart citrus drink.

Storage and Reheating

Freeze the filled trays promptly, and do not leave the fruit-and-juice mixture at room temperature for more than 2 hours. Once solid, move the cubes to a dated, airtight freezer bag or container; keeping them sealed helps prevent freezer odors and surface drying. For the best fruit flavor and texture, use them within 6 to 8 weeks. They remain frozen longer if continuously kept at 0°F (-18°C), but their aroma and fruit quality gradually fade.

If the cubes have softened during transfer, return them to the freezer in a single layer until firm, then seal them. Avoid thawing and refreezing repeatedly, which can make the fruit mushy and the cubes watery. Do not store them in the refrigerator as a make-ahead option: they will melt. Reheating is not applicable. If you have leftover cubes in a glass, they can be used while still cold, but discard a glass that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

Will sangria ice cubes freeze completely solid?
They may be a little softer than water ice because wine contains alcohol. This recipe dilutes the wine with juice, which helps the mixture freeze, but freezer temperature and cube size also matter. Freeze the trays for at least 8 hours and longer if needed. If you want firm cubes above all else, use the alcohol-free variation.

Can I use another kind of wine?
Yes. Dry rosé, a light red, or dry white wine can work; choose a wine whose flavor pairs with the fruit you use. Sweet wine may make the finished cubes cloying, so reduce or omit the simple syrup. Avoid sparkling wine in the freezer mixture because it loses its fizz, and do not use a bottle that tastes unpleasant on its own.

Can I make the cubes without added sugar?
Yes. Leave out the simple syrup and taste the mix before filling the trays. Orange juice and grape juice already add sweetness, though the frozen cubes will taste less sweet than the unfrozen liquid. If you use unsweetened juices and tart fruit, you may prefer a small amount of syrup, added a teaspoon at a time.

What can I use instead of grape juice?
Pomegranate juice is a useful substitute and gives the cubes a deeper, tangier flavor; use the same 3/4 cup (180 ml). Cranberry juice cocktail is sweeter and less concentrated, so reduce the syrup and taste before freezing. Plain water will dilute the sangria flavor, so it is better to use juice if you want a fruit-forward result.

Can I make sangria ice in a large container instead of trays?
Yes. Pour the mixture into a shallow freezer-safe container, cover it, and freeze until firm, allowing extra time because a larger block freezes more slowly. Break or scoop it into pieces just before serving. It will be less convenient to portion and may be softer in the center, so ice-cube trays are the better choice for individual drinks.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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