Peach Sangria Sorbet
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- 2 c
- dry white wine (dry riesling suggested)
- 1/2 c
- peach schnapps
- 1 c
- 2/3 c
- 2 sprig(s)
- sprigs of mint
- large fresh peach, peeled and sliced
1Combine all ingredients in a medium saucepan over medium high heat. Stir until the sugar is dissolved. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes.
2Remove the mint sprigs. Pour the mixture into a blender and puree until smooth. Pour through a strainer into a medium bowl. Chill completely.
3Freeze in an ice cream machine according to manufacturer’s instruction. Sorbet will be very soft.
Spoon into a medium bowl and let firm up in the freezer for at least 3 hours before serving.