Sangria sorbet
13
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Girl's night just got a whole lot sweeter! This refreshing take on a Spanish-inspired adult beverage is cold and fruity, perfect for a warm summer night. This Spanish favorite is usually made by steeping fruit in a sweeter wine. Our version preserves the fruit presence with a clever garnish of frozen grapes. For a color contrast, choose green grapes to play against the berry colored frozen sangria. When choosing the wine, pick a light and fruity red wine, such as a Beaujolais, if white wine is not your first choice. This simple dessert is also a great dish for holiday dinner party with it's beautiful jewel tones and boozy punch. Choosing your favorite frozen berry blend will add just the right flavor for your sangria.
Ingredients
White wine
4 cup(s), 1 (750-ml) bottle white zinfandel or white merlot
Sugar
1¼ cup(s)
Frozen unsweetened mixed berries
12 oz
Orange juice
1 fl oz
Unsweetened lime juice
3 Tbsp
Lemon juice canned or bottled
2 Tbsp
Grapes
1 cup(s), seedless, halved if large
Instructions
1
Combine the wine and sugar in a large saucepan and bring to a boil over high heat; boil 1 minute. Stir in the frozen berries. Remove the saucepan from the heat; let stand 30 minutes.
2
With a slotted spoon, transfer the berries to a blender and puree. Set a sieve over the saucepan. Pour the puree through the sieve; discard the seeds. Stir in the orange juice, lime juice, and lemon juice. Pour the mixture into a shallow 2-quart baking dish. Tightly cover the dish with foil and freeze overnight. Place the grapes on a plate. Tightly wrap in foil and freeze overnight.
3
Cut the sorbet into 1-inch chunks. Put half the chunks in a food processor and process until creamy but still frozen. Spoon into a freezer container; repeat with the remaining sorbet. Freeze, covered, until hard, at least 2 hours or up to 1 day.
4
Let the sorbet soften slightly, then scoop evenly into dessert dishes and garnish with the frozen grapes. Serve at once. Yields 3/4 cup per serving.
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