Dessertsbluejeanchef
Sangria Sorbet
Here's an elegant and refreshing summer sorbet that can suit any occasion - summer BBQ or civilized dinner party. Now you can mix a favorite cocktail with a refreshing frozen beverage.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
Place the red wine, orange liqueur, sugar, diced peaches, strawberries, orange, and apple in a medium stockpot. Bring the mixture to a boil and simmer for ⏱️ 20 minutes. Remove the pot from the heat and allow the mixture to cool for ⏱️ 10 minutes.
½ cup orange liqueur (Cointreau, Triple Sec, Grand Marnier)orange (peeled and diced)1diced strawberries1 cup
2
Pour the mixture into a blender. Add the raspberries and purée until smooth. If desired for a smoother sorbet, strain the puréed mixture through a mesh sieve to remove the seeds. Refrigerate the purée for at least ⏱️ 3 hours until well chilled.
raspberries1 cup
3
Make the sorbet in two batches. Pour half of the mixture into the ice cream maker and churn according to your machine instructions for hard ice cream. Repeat with the remaining half of the mixture.
4
Sorbet can be served immediately or transferred to a container and held in the freezer for a harder consistency.
5
Serve sorbet in wine glasses garnished with some diced fruit and raspberries.
raspberries1 cup
Nutrition Facts
calories
386 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
5 g
sugar Content
60 g
sodium Content
7 mg
protein Content
1 g
carbohydrate Content
68 g
saturated Fat Content
1 g
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