Sangria Sorbet Recipe
- 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 ½ of the sangria liquid in with the fruit puree and sprinkle with the gelatin. Set aside.
- Heat the remaining ½ 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 ½, 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