Wednesday, 28 March 2012

Summer Hosting: Peach Sangria Sorbet...

2 cups dry white wine*
1/2 cup peach schnapps
1 cup water
2/3 cup sugar
2 sprigs of mint
1 large peach, peeled and sliced


1)  Combine all ingredients in a medium saucepan over medium high heat. Stir until the sugar is dissolved.

2)  Bring to a boil, then remove from heat, cover, and let sit for 15 minutes.

3)  Remove the mint sprigs, pour the mixture into a blender and puree until smooth.

4)  Pour through a strainer into a medium bowl. Chill completely.

5)  Freeze in an ice cream machine according to manufacturer’s instruction. Sorbet will be very soft.

6)  Spoon into a medium bowl and let firm up in the freezer for at least 2 hours before serving.

Makes approximately 1 quart

*I used dry Riesling.

Images and recipe via Completely Delicious

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