Sangria Sorbet

Smartpoints value per serving
Total Time
10 min
5 min
5 min
A light and fruity red wine, such as a beaujolais, is also a good choice here.


white wine

4 cup(s), 1 (750-ml) bottle white zinfandel or white merlot


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


1 cup(s), seedless, halved if large


  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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