It’s the summer of sangria! Move over margaritas, take a step back mojitos, sangria is taking the summer cocktail world by storm, and we couldn’t be happier about it. To make our sweet sangria even more refreshing, we turned it into two delightfully boozy sorbets.
Since it’s too hard to choose between red and white sangria, we made them both! Each variety is perfectly fruity with just the right taste of crisp white and dry red wine. Not only are these boozy desserts easy to make, they are lower in fat and calories than ice cream! Skinny and boozy, what else could you want?
Red wine & blackberry sangria sorbet
Serves about 2
- 2 cups frozen blackberries
- 3 tablespoons fruit punch
- 1/4 cup dry red wine
- 1-1/2 tablespoons sugar
- Place the blackberries, fruit punch, red wine and sugar together in a blender. Pulse until smooth. Add additional juice if the mixture is too thick.
- Place sorbet in a freezer-safe container (with a lid) and freeze until firm, about 2–3 hours. Serve with a few sprigs of fresh mint.
Strawberry sangria sorbet
Serves about 4
- 1 pound strawberries, hulled
- 3/4 cup sugar
- 2 cups water
- 3/4 cup fruity white wine
- In a saucepan over medium heat, bring the sugar, strawberries, water and wine to a boil. Reduce heat to low and simmer for about 10 minutes, stirring occasionally. Remove from heat and let cool completely.
- Place the warm mixture in a blender and blend until smooth. Place in a freezer bowl and cover. Freeze until solid, about 4 hours.