You can call me basic all you want, but I love wine. Give me white. Give me red. Give me rosé. So when Thanksgiving & Co. executive producer Kristopher Juniel told me he was planning on whipping up some a cabernet sangria Dole Whip recipe just in time for Mother’s Day, I was all in to act as his trusty taste-tester.
And it did not disappoint.
You don’t heat the wine while making this recipe, so it maintains that rich, bold cabernet flavor. (And the alcohol doesn’t hurt.) Plus, it pairs perfectly with the pineapple, orange and lime we added in to give it that true sangria twist.
I also love that this Dole Whip recipe isn’t too sweet. The balance of the sugar with the cabernet is just enough to make it fresh and summery.
I would actually make this recipe for my mother. And she would love every bite of it. I know this because I loved every bite of it. I couldn’t stop eating it. It’s 5 ‘o’clock somewhere, right?
You can freeze this recipe solid to get that true Dole Whip consistency or you can keep it a bit softer — more like a slushy. I was a fan of the more solid Dole Whip, personally. But served in a wine glass, of course.
Picture this: You in a bathing suit, soaking up the sun by the pool with your kids splashing gleefully in the water. Meanwhile, your significant other passes you one of these babies with a spoon and one of those little umbrellas. Now that’s how to do Mother’s Day right.
You can make a batch of this cabernet sangria Dole Whip in under an hour. That much-needed rest and relaxation is within reach. Watch the video for the full recipe or skip to the written instructions below.
1. Combine blackberries, water and sugar in a small saucepan over medium heat. Bring to a gentle simmer.
2. Stir every few minutes and scrape down the sides. Do not let the sauce boil or foam too much. Lower heat if needed.
3. Once berries soften and release their juice, about 5-7 minutes, smash them with your spoon. This will help thicken the sauce and get out all the flavor.Cook for another 3-5 minutes until all the berries are broken down.
4. Strain mixture into a heat-safe bowl. Smash the pulp through the strainer to get out all the juice. Discard the remaining pulp and seeds. Cool the mixture.
5. Using a blender or food processor, combine red wine, pineapple, juiced orange and lime. Add 1/2 cup of the blackberry sauce. Save the remaining sauce.
6. Blend the mixture until smooth and well incorporated.
7. If you’re using an ice-cream maker, transfer the mixture and follow your machine’s directions to finish the recipe.
Due to the alcohol content, the soft serve may remain soft in texture and be more of a smoothie consistency.
You can spike up your Dole Whip by adding a liquor of choice like brandy or orange liqueur.
This can be made without an ice-cream or soft-serve machine just using a blender or food processor. Use frozen pineapple and 1/2 cup less wine plus a few ice cubes. Add more ice or frozen pineapple if the mixture is too thin; add more wine or juice if it's too thick.
Store any leftovers in a freezer-safe, airtight container.