Sangria Sorbet – Red wine is mixed with juicy oranges, berries, and a little brandy and then frozen into a perfectly refreshing sorbet

July is here and that means only one thing…it’s National Ice Cream Month! Well, I guess it’s also when we celebrate America’s Independence, so I guess it means two things. The good news is that today’s treat will help you celebrate both!

Before we get to that, let’s talk more about what I have in store for you this month…

• I’ll be sharing my first chocolate ice cream recipe
• There will be at least two new sundae recipes
• There will be at least two new frozen boozy treats

Speaking of boozy treats, I’ve got the first one on the blog today! It’s so refreshing, fruity, and just the treat you need to serve the crowd at any 4th of July party.

Say hello to my Sangria Sorbet!

Making Sangria Sorbet

This recipe sorbet is based on a classic Spanish sangria made with red wine. It’s also as easy to make as any sorbet recipe you’ve seen of this blog before. Let’s get to the details, shall we?

Ingredients

This sorbet starts with 2 1/4 cups of fruit, which includes oranges and mixed berries. Berries aren’t a typical ingredient in classic sangria but I added them in for sweetness. Apples are also used in classic sangria but just as a garnish, not in the flavor of the drink so I left them out. Lastly, I added in some lemon juice to balance out all the flavors. 

Next comes a little sugar and brandy. Brandy takes the sangria to a whole other level so don’t skip it! Plus, it pairs so well with fruit so it’s a must in sangria. 

Finally, we have the red wine. I like to use Merlot because it’s a milder red wine. You can also use a red blend. I wouldn’t spend tons of money on a fancy red wine since it’s just going to be mixed with other ingredients to make it taste incredible. But don’t cheap out either – a good middle-market wine is perfect. 

Process

Sorbet is one of the easiest frozen treats you’ll ever make. First, you need to make the base. 

To do so, all the ingredients are blended together in a blender until smooth. Then, the mixture is strained to remove excess pulp and skin. Next, we chill the mixture to make it easy to freeze in an ice cream machine. If it’s too warm, it will take too long to freeze and may not get to the consistency you desire. 

Finally, the mixture is churned in an ice cream machine until frozen. Because there is a lot of sugar and alcohol in this recipe, it will probably take up to 20 minutes to freeze the sorbet in an ice cream machine. 

Storing

Once the mixture is frozen, it’s time to store it to let it harden up a little more. I always pre-chill my storage container to keep the sorbet as cold as possible in the freezer. Once the sorbet is ready, I add it to the storage container and cover with plastic wrap. The plastic wrap lays on the surface of the sorbet to keep ice crystals from forming. 

Tips & Tricks

Before you get going on this recipe, make sure to read my tips to ensure it goes perfect on your first try:

1. This recipe calls for an ice cream machine. I know, I know – one more appliance that you need. But I love mine and use it a lot. And it’s the only way I know to get a creamy sorbet that isn’t icy at all. If you use the same one as me, don’t forget to place the drum in the freezer at least 8 hours before using!
2. Since there is alcohol in the recipe, it will take almost 8 hours to freeze completely. But you can eat it sooner, if you don’t mind how soft it is. I like it best when it’s more solid so I waited overnight before scooping.

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More recipe’s you’ll love:

Peach Riesling Sorbet

Strawberry Peach Sangria

Raspberry Lemon Sorbet