Sangria Sorbet

Name: Sangria Sorbet
Yield: makes about 3 cups (750 ml)
Ingredients: 3/4 cup (150 g) sugar; 6 tablespoons (90 ml) water; 1 cup (250 ml) fruity red wine, such as Zinfandel or Merlot; 1 1/2 cups (375 ml) freshly squeezed orange or tangerine juice; 1 tablespoon orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec; Grated zest of 1 orange, preferably organic

December 9, 2011

In the ’80s, sangria’s reputation took a nosedive when it came to be known as a syrupy-sweet wine sold in green bottles with a toreador deftly skirting a charging bull on the label. But if you go to Spain, you’ll quickly realize that real sangria isn’t a sugary liquid confection, but a fruity, icy cold drink that goes down easily, especially when the temperature outside is soaring. This simple-to-make sorbet turns sangria into a frozen dessert that’s even more refreshing than it is as a beverage. And that’s no bull.

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