You might not be used to your frozen desserts having rules, but this one has three:
- Must love sangria.
- Must resist the urge to eat it all before fully frozen.
- Must not operate a vehicle immediately after consuming, because this sorbet packs a punch.
I have an affinity for boozy frozen treats, as you probably remember. (And if you don’t, let me point you in the direction of Creamy Margarita Popsicles, Boozy Red, White, and Blueberry Cheesecake Popsicles, Adult Chocolate Covered Pretzel Milkshake, and Blue Moon Orange Creamsicles…)
So when I got my new Cuisinart Electronic Ice Cream Maker, it was no surprise that I wanted to make an alcohol-packed ice cream. But this time, I wanted it to be even stronger than my typical boozy recipes. I wanted it to taste exactly like my favorite berry-filled sangria, with its buzz-inducing qualities to boot.
But as we all know, it’s difficult to get alcohol to freeze, so the next several days resulted in a lot of disaster (and, since we’re being honest, drinking up the failed attempts– couldn’t let all that wine go to waste)! However, after what felt like a million batches, I finally found the perfect balance of ingredients to get a smooth, flavorful, boozy sangria that froze to the perfect slightly-soft but still scoopable consistency.
While it required a few steps, the sorbet wasn’t too difficult to make. First, I made the sangria and let it chill overnight so all of the fruit could absorb the wine and vice-versa. Then, I strained out the fruit and added it to my blender to make a puree for the base, to get all of that berry flavor in without having any huge chunks of mashed frozen pieces. After straining out the seeds, I put the puree in a bowl and mixed in half of the liquid from the sangria mixture, and sprinkled it all with gelatin.
Why gelatin? The gelatin helps raise the temperature required for alcohol to set up(think of those jello shots of our college years) and also helps prevent any shards of ice from forming in the sorbet. No ice crystals to disturb the smooth, light texture!
I reduced the remaining half of the sangria mixture with some sugar, which would help everything freeze nicely, and then combined it with the puree-sangria-gelatin mixture. I put it in the refrigerator to chill, and then once it was cold, it was ready to be churned into sorbet!
I never knew that James liked sangria– I’ve never seen him drink it. But he had 4 scoops of the sorbet and couldn’t have looked happier. A grown adult with a glass of Sangria Sorbet has the look of a child at an ice cream shop. Pure joy.
- 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
- 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.
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!
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