Ingredients
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- 1 750 ml bottle cabernet blend, divided
- 1 oz chambord (optional)
- 1 cup raspberries, plus more to serve
- 1 cup blueberries, plus more to serve
- 1 cup strawberries, sliced, plus more to serve
- 2 tangerines, peeled and divided into sections
- 2 cups orange juice
- 1 pack gelatin
- 1 cup sugar
Instructions
- Combine all ingredients except the 1 pack gelatin and sugar. Mix well. Refrigerate overnight or at least 3 hours.
- Strain the fruit out of the sangria mixture add the fruit and a splash of the sangria to a blender. Blend until smooth, and then strain into a large bowl through a fine mesh sieve to remove any seeds. Discard the seeds and solids.
- Mix 1/2 of the sangria liquid in with the fruit puree and sprinkle with the gelatin. Set aside.
- Heat the remaining 1/2 of the sangria liquid and 1 cup of sugar in a medium pot, and bring to a boil. Let sugar dissolve, stirring occasionally, and reduce to a simmer. Simmer until reduced by 1/2, about 20 minutes.
- Pour the hot sugar mixture over the fruit and gelatin mixture and whisk quickly to combine. Continue to whisk until the gelatin is completely dissolved. Chill for at least 4 hours.
- Churn in the ice cream maker according to sorbet settings, or until the consistency is like a thick smoothie. Pour the mixture into a baking dish and transfer to the freezer until completely frozen, at least 3 hours.
- Scoop and serve with extra berries, to garnish.
Notes
Prep and cook time do not include the time required to chill in between, so be sure to plan accordingly!
You may substitute wine and fruits for those of your choice.
This recipe also works very well when halved!
- Prep Time: 40 mins
- Cook Time: 20 mins