The bar for bleak soups has been raised. Gauntlets have been thrown.  RISE TO THE CHALLENGE!  Name your bleak soup for a chance to win a copy of Sunday Soups.

Leftovers are AWESOME.  Also ice cream makers.  And wine.

We went out to dinner Friday night and I had a glass of frozen sangria, which is like a slurpee on crack.  The 7-11 slurpee (Coke-flavored only, every other flavor tastes like frozen battery acid) and I have a very special relationship; I’ve always loved them. One summer when I was home from college, I decided to see how many days in a row I could go drinking a slurpee every day.  I think I made it to the mid-60s before I cracked.*  Which is why I now wear a full set of dentures at age 31 and have advanced diabeetus. (TM Wilford Brimley)

We’ve since cooled down our relationship, but we remained fond friends – until the slurpee was supplanted by frozen sangria.  We’ve been going to the same Tex-Mex restaurant for dinner every Friday for a while, creatures of habit that we are, and they have frozen sangria that I’m sure comes from a slurpee-esque mix but dang it tastes good.

*I once also counted the number of licks it takes to get to the middle of a Tootsie Pop and let me tell you, it is NOT three.  It’s 957.  I will remember that number until the day I die, and not just because Joe Marinzoli programmed it into his calculator watch so we would remember. (It was 1989.)

Thursday night, I made the peaches in wine that went with the Indian-spiced fish for the Platter of Figs Smackdown.  And then I finished writing the post at midnight and had to get up for work the next morning, so I ate three peach slices, had a sip of wine and left the rest soaking in the fridge, where it remained until this morning.

I’d been thinking of making some ice cream this weekend, steeping the cream with some mint or lemon balm from the herb garden, when I realized that I had virtually an entire bottle of peach-infused rosé in the fridge and I could be drinking frozen sangria while doing yard work rather than the bottle of water I’d been planning on taking out back with me.  In the “yard work” vs. “tipsy yard work” battle, “tipsy yard work” takes it every time.  I separated the peaches from the wine, and into the ice cream maker it went.

Fifteen minutes later and bam, my own frozen sangria; fresher and tastier than restaurant frozen sangria, and I didn’t have to pay $6.25 a glass. A delicious, delicious slurpee that gives you the giggles and impairs one’s ability to accurately touch one’s finger to one’s nose.

I did not finish this glass because I don’t actually like to GWI*; I find that the gardening is more effective when I can distinguish the plants from the weeds.  I’ve already accidentally ripped out enough tomato plants and potted enough poison ivy.  Instead, I dumped it back into the ice cream maker after the photo and a few (big) sips for sorbietification, so that I could safely eat it post-gardening.

*Garden While Intoxicated

It seemed a waste to get rid of all the wine-soaked peaches, so I pureed them, strained out the larger skin bits and stashed the pureé in the fridge to await its ride in the freezer.

The freezer bucket on the Cuisinart (a great little machine if you’re either not ready, too broke or don’t have the storage for an ice cream maker with a compressor) freezes hard enough that I can often do back-to-back batches of ice cream as long as the mixture is really well chilled, so I scraped the sangria sorbet into some tupperware, poured in the peach and let ‘er rip.

Technically, neither of these is quite frozen enough, but we were on our way out the door and I need to have all the pics, so I scooped out a spoonful of each, added my stock mint leaves (the chives of summer) and took the fastest photos in the West before tipping back the bowl to drink the melted sorbet.

So here’s what you need to do:  Purchase or unpack your ice cream maker.  Purchase or pull out your copy of Platter of Figs.  Make the Indian-spiced fish menu, because it’s good and otherwise there’s no reason to use the book because peaches in wine don’t so much require a recipe.  Save your leftovers.  Make this. To clarify: Make it out of the leftover peaches in wine, not the leftover fish.  We’re no Alinea or wd-50 around here.

The wine really is fantastic in slurpee form (for our next party, I think I’ll make a couple batches of sangria sorbet, freeze them, and chuck ’em in the blender when guests arrive) and equally delicious as sorbet. The pureed peaches are an even lovelier sorbet – fresh and fruity with just enough alcohol still in ’em that there’s some complexity of flavor but the sharper wine flavor is muted by the cold. Boozy. Sweet. Refreshing.