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peach sangria sorbet

review
Private Recipe by
Annacia *
Moose Jaw, SK

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 c
    dry white wine (dry riesling suggested)
  • 1/2 c
    peach schnapps
  • 1 c
    water
  • 2/3 c
    sugar
  • 2 sprig
    sprigs of mint
  • 1
    large fresh peach, peeled and sliced

How To Make peach sangria sorbet

  • 1
    Combine 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.
  • 2
    Remove the mint sprigs. Pour the mixture into a blender and puree until smooth. Pour through a strainer into a medium bowl. Chill completely.
  • 3
    Freeze 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.
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