Makes 1 quart
Fruity sangria is a summer favorite, perfect for sipping poolside or on the patio as the sun sets on another day. This sorbet, made with poached fruits in the style of red wine sangria, recreates that feeling for a summer dinner party or refreshing weeknight dessert. You can even make a a sorbet float with sparkling water, lemon-lime soda, or sparkling wine. If you have any leftover poaching liquid, use it as a syrup to make cocktails or to sweeten lemon or limeade.
Ingredients
Poached Fruit
- 1 apple, any variety, medium dice
- 1 pear, any variety, medium dice
- ¼ cup water
- 1/3 cup (2.5 oz) sugar
- 4 oz plus 1 tablespoon fruit-forward red wine
- 1/4 cup orange juice
- 1 cinnamon stick
- 1 vanilla bean, split and scraped
- Rind of 1 orange
- 1 grapefruit, juiced; rind reserved
Sorbet
- 1 1/4 cup poaching liquid
- 2 tablespoons plus 1 teaspoon sugar
- 1 1/2 tablespoons orange liqueur
- 1/4 cup plus 2 1/2 tablespoons fruit-forward red wine
- 2 tablespoons apple cider
Directions
- In a medium saucepot, combine the apple, pear, water, sugar, wine, orange juice, cinnamon, vanilla, orange rind, grapefruit juice, and grapefruit rind. Bring to a simmer and poach until the apple and pear are very tender, about 15 minutes.
- Strain. Discard the cinnamon stick, vanilla bean pod, and rinds. Let the fruit cool; reserve the liquid separately.
- Place the apple and pear in a food processor with the poaching liquid, reserving any liquid that does not fit. Strain through a fine mesh-sieve using a ladle or wooden spoon to push the pulp through the mesh. Measure 1 1/4 cup of the strained liquid, using any reserved poaching liquid to reach that amount, if needed.
- To make the sorbet, combine the 1 1/4 cup of strained liquid, the sugar, orange liqueur, wine, and apple cider and stir until evenly blended. Cover and chill thoroughly under refrigeration.
- Process in an ice cream machine according to the manufacturer’s instructions. Pack into storage containers and freeze for several hours before serving.
