Sangria Sorbet Recipes
SANGRIA SORBET
A festive wine sorbet that would be an elegant addition to any special gathering, but is especially suitable for outdoor entertaining. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.
Provided by JackieOhNo
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar and the water in noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
- Meanwhile, combine wine, lemon and orange slices, cloves and cinnamon in small saucepan. Heat slowly to simmering. Strain through sieve into bowl, pressing fruit with back of spoon to extract as mush liquid as possible. Refrigerate until cold.
- Mix wine and sugar syrup, pour into 8" cake pan, and freeze overnight.
- The next day, transfer ice to food processor or blender and process until smooth. Return to baking pan and freeze until firm, about 3 hours, stirring once halfway through. Scoop into chilled wineglasses to serve.
Nutrition Facts : Calories 298.7, Sodium 7.3, Carbohydrate 54.5, Fiber 0.3, Sugar 51.4, Protein 0.2
SANGRIA SORBET
This sorbet is a luscious magenta color and is not too sweet. Instead, you can really taste the fruits and the wine. It's a lovely summer dessert.
Provided by Meg
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine wine, water, raspberries, strawberries, apple, plum, grapefruit juice, orange zest and juice, and lemon zest and juice in a saucepan over medium heat; cook at just below a simmer for 30 minutes. Remove saucepan from heat and cool to room temperature.
- Pour wine mixture into a blender and puree; strain through a fine-mesh sieve. Stir sugar into wine mixture and refrigerate until chilled, at least 1 hour.
- Transfer wine mixture to an ice cream maker and follow manufacturer's instructions for sorbet.
Nutrition Facts : Calories 181 calories, Carbohydrate 28.8 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 4.6 mg, Sugar 24.2 g
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- Combine all ingredients except the 1 pack gelatin and sugar. Mix well. Refrigerate overnight or at least 3 hours.
- Strain the fruit out of the sangria mixture add the fruit and a splash of the sangria to a blender. Blend until smooth, and then strain into a large bowl through a fine mesh sieve to remove any seeds. Discard the seeds and solids.
- Heat the remaining 1/2 of the sangria liquid and 1 cup of sugar in a medium pot, and bring to a boil. Let sugar dissolve, stirring occasionally, and reduce to a simmer. Simmer until reduced by 1/2, about 20 minutes.
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- 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.
- 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.
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