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!

Sangria Sorbet

Sangria Sorbet

Makes 2 cups


  • 6 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 cup fruity red wine
  • 2/3 cup freshly squeezed orange juice (from about 3 oranges)
  • zest from 1 orange
  • 1 tablespoon orange liquor (or peach moonshine)


  1. In a 2 cup glass measuring cup, stir together the sugar and water. Heat in the microwave for about 1 minute, stir together until sugar completely dissolves.
  2. Add the remaining ingredients and stir together well. Cover and chill completely, at least 4 hours but overnight is best.
  3. Churn in your ice cream maker according to the manufacturer's direction. Scrape the churned sorbet into a dish, cover and place in the freezer for a few hours to firm up.


Recipe adapted from David Lebovitz.