SANGRIA SLUSHY 1 (8 1/4 oz.) can crushed pineapple 2 1/2 c. dry red wine 1 1/2 c. orange juice 1/2 c. lemon juice 1/2 c. sugar Combine the pineapple, wine, orange juice, lemon juice and sugar in a blender. Whirl for 5 seconds. Pour into 9 x 9 inch baking pan. Freeze. To serve, let soften at room temperature for 15 to 20 minutes, then stir until semi-thawed. Spoon into wine glasses.