Double whammy!

drunk fruit

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.