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SANGRIA SLUSH 
3 c. chopped fresh pineapple
2 c. orange sections
6 tbsp. frozen lemonade concentrate, thawed and undiluted
2 1/2 c. Burgundy or other dry red wine, chilled
1 c. club soda
8 fresh pineapple spears

Arrange chopped pineapple and orange sections in a single layer on a baking sheet; freeze until firm. Place fruit mixture in blender of food processor and process until chunky. Add concentrate and 1 1/2 cups of wine and process until smooth. Pour into a large pitcher; add remaining cup of wine and club soda. Stir well. Pour into individual glasses and garnish each with a pineapple spear. Makes 2 quarts.
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