Meet your new go-to summer dessert.
This cold little cup of heaven is already my favorite thing about summer.
Although, when winter rolls around, I will add warm mulling spices and keep eating this. Icy, boozy desserts suit me well, no matter the time of year. I’d be lying if I didn’t tell you how frequently I enjoyed a champagne sundae. Is every day at 5:00 too often?
This recipe for sangria sorbet makes 2 cups of sorbet, but you can easily double it. Just make sure your ice cream maker can handle the volume.
I recommend a fruity, light red wine for this recipe; a Pinot Noir is perfect in this situation. You can use any type of accent liquor that sounds good to you—anything from Cointreau to peach moonshine. (I’ll give you one guess which one I used!)
I feel like I should warn you about the addictive properties of this sangria. You’ve been warned. Now, go make it and enjoy it on a hot day! Recipe adapted from David Lebovitz.
Recipe adapted from David Lebovitz.