Sangria Sorbet Recipe
How to make Sangria Sorbet
Method
- Place wine, sugar and water into a small saucepan over a medium heat and stir until sugar dissolves.
- Turn up the heat and bring up to the boil for a few seconds. Take off the heat set aside to cool.
- Stir in the orange and lemon juice.
- Churn in an ice cream maker (according to manufacturer’s instructions) and transfer to a freezer-safe container. Freeze for a further few hours or until scoopable.
- Scoop into small, chilled bowls and serve with slices of blood orange.
Optional: You can use navel zor valencia oranges, instead of blood oranges. You can also garnish with strawberries and mint.
Tip: *We have used our award-winning *One Road Goulburn Valley & King Valley cabernet merlot for this recipe. You can also use our A.C. Byrne & Co Margaret River cabernet merlot. For more information on our range, visit this page. To find your local stockist store, enter your postcode on this page.
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