peach sangria sorbet
Summer peach sorbet with a wee kick. The adults will love it at your next get together around the grill. The prep time given is start to finished including ripening time.
►
yield
serving(s)
prep time
4 Hr
method
Refrigerate/Freeze
Ingredients For peach sangria sorbet
-
2 cdry white wine (dry riesling suggested)
-
1/2 cpeach schnapps
-
1 cwater
-
2/3 csugar
-
2 sprigsprigs of mint
-
1large fresh peach, peeled and sliced
How To Make peach sangria sorbet
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT