Sorbete de Sangria -- Sangria Sorbet
Plagiarized by Chris Shenton from
L'Academie de Cuisine's Carol Nieroda
Serves 4

This is fairly simple to make but quite tasty. You have to prepare it
the day before so it can freeze properly. A double batch fits in our
ice cream maker with just a half cup left over.

We have an inexpensive (Costco $20?) "Deni" electric ice cream maker,
the kind with the bucket you keep in the freezer, then you set it on
its motorized base, drop in the stirrer/scraper, top with the lid: the
base turns the bucket while the lid holds the stirrer in place.
There's a Cuisinart model which is almost identical.


3/4	C	Water
1/2	C	Sugar
1	stick	Cinnamon
		Peel of 1 Lemon
		Peel of 1 Orange

1/4	C	Orange Juice (about 1/2 an orange)
1/8	C	Lemon Juice (about 1/2 lemon)
3/4	C	Dry red wine, preferably Spanish
2	Tbs	Orange Liqueur (e.g., Tripel Sec)
1		Peach, peeled, pitted, chopped (I used an unpeeled Plucot)


Use a potato/vegetable peeler to get the zest from Lemon and Orange.
Combine Water, Sugar, Cinnamon Stick, Lemon Peel, Orange Peel;
bring to boil, simmer 20 minutes to infuse with flavor.
Strain syrup and discard Peels and Stick.
Cool then chill.

Combine chilled syrup with Orange Juice, Lemon Juice, Wine, Liqueur.
Process the Peach as fine as possible. 
Gradually add and process the Wine syrup mixture, it should make a puree.

Chill this mixture so that it's will freeze in the machine better.
Set up the machine, start it turning, and pour in the mixture.
Ours takes about 30 minutes; after that, the canister has done all it can.
Pour into tubs, seal, and freeze over night.


$Id: sangria_sorbet.txt,v 1.3 2004/08/24 17:21:21 chris Exp $