Peach Watermelon Sangria Sorbet Recipes

PEACH SANGRIA

Steps:

• Peel and pit 5 of the peaches and cut them into chunks. Place in a food processor and blend until smooth. Add the sugar and blend until combined. Strain through a fine-mesh sieve. In a 3 1/2 -quart container, combine the peach purée, wine and lemon. Cover and refrigerate overnight. An hour before serving, thinly slice the remaining peaches and add them to the sangria along with the blueberries. Serve over ice.

SANGRIA SORBET

Steps:

• Heat sugar and the water in noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Meanwhile, combine wine, lemon and orange slices, cloves and cinnamon in small saucepan. Heat slowly to simmering. Strain through sieve into bowl, pressing fruit with back of spoon to extract as mush liquid as possible. Refrigerate until cold.
• Mix wine and sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, transfer ice to food processor or blender and process until smooth. Return to baking pan and freeze until firm, about 3 hours, stirring once halfway through. Scoop into chilled wineglasses to serve.

WATERMELON AND BLACKBERRY SANGRIA

Steps:

• In a large pitcher, stir together wine and schnapps; add watermelon, lime and blackberries. Chill at least 2 hours. Just before serving, stir in soda. Serve over ice. Garnish with basil or mint.

PEACH WATERMELON SANGRIA SORBET

Steps:

• In a small saucepan, heat the sugar and water. Stir until sugar is dissolved and liquid is completely clear, about 3 minutes. Remove from heat and let cool completely.
• Cut the peaches and watermelon into 2" chunks and puree in a food processor or blender. Add grated ginger and lemon juice. Pour into an airtight container and add the wine and cooled sugar water, and stir. Chill in a refrigerator 2 hours.
• Pour the mixture into an ice cream maker and follow your machine's instructions for making sorbet. Freeze in an airtight container about 1 hour or so before serving to "set" the sorbet. OR Alternatively if you do not have an ice cream maker, place the airtight container in the freezer for 2 hours and every half hour stir it all up vigorously. Then let set an hour after that 4th stir. It won't be as smooth as with the machine, but just as delicious.
• Use within 1 month.