Bonus!
Double whammy!
Sangria: the gift that keeps on giving.
First, it gives ample opportunity for summertime drunkenness for those who do not respect its potency (see: me).
Second, it provides mounds of booze-soaked fruit, fruit that can be blended with simple syrup and poured into an ice cream machine for what may be my all-time favorite sorbet.
Ergo, you should make some. Follow my recipe or don’t; I dont care*. Just do it. And then try not to eat all the fruit so you can make this sorbet. Maybe you should make a double batch.
*But seriously, my recipe is gooood.
What’s your favorite summertime frozen treat?
Sangria Sorbet
4 c. sangria-soaked fruit (I used strawberries, pineapple and peaches)
3/4 c. simple syrup*
Blend the fruit and simple syrup together until smooth; you can strain it if you want to get any chunks and seeds out, but I didn’t bother.
Chill the fruit mixture thoroughly and freeze in your ice cream machine according to the manufacturers instructions. Transfer to some tupperware and stash in the freezer until firm.
*Equal parts sugar and water, simmered until the sugar dissolves and then cooled.
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I make my sangria in a humongous glass jar with a lid and takers scoop out what they want. But you’re right. That drunken fruit sits in there for days later stinkin’ up my kitchen, so I’m thinking this would be a swell idea. Of course, my husband would give me the eye since he doesn’t like sangria. More for me?