boozey, soft and delicious

so, that vat of sangria i made for the fourth? we did not drink all two gallons. we drank all of it save for a cup and a half. yup. it’s true, nearly two gallons of sangria gone.

what to do, what to do? i decided that sangria sorbet would be nice. oh. it. was. nice.

i had about two cups of peaches and strawberries, that were not soaked in rum, leftover. i pureed those with a syrup made of equal parts sugar and sangria, gave it a couple turns in the ice cream machine and we had sorbet. a boozey, soft, delicious sorbet.

sangria sorbet
the sangria i made contained red wine, rum, peaches, strawberries, limes, oranges, and orange juice simple syrup. i am sure you could buy sangria, but i like to soak some of the fruit in some rum overnight and then mix it all together. i don’t know that this is authentic, but it is damn good. damn.

1 1/2 cups prepared sangria
1 1/2 cups sugar
2 loosely packed cups of fruit

heat sangria and sugar in saucepan until sugar is dissolved. bring to a quick boil (i would say no more than 1 minute) and cool. put fruit and sangria syrup in the pitcher of a blender and blend away until smooth. strain if desired. cool mixture completely in refrigerator. freeze in ice cream machine according to manufacturer’s instructions.

note: due to alcohol content sorbet may not set up very well in machine…mine was pretty slushy like a blended margarita. drink it this way or put into a container and freeze for four hours or more. it will set up a bit harder this way. i enjoyed it both ways.