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

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
blender

📝 Preparation Steps

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

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

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.

Sorbet can be served immediately or transferred to a container and held in the freezer for a harder consistency.

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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