Peach Sangria Sorbet

IPeach Sangria Sorbet

For me, this is the Summer of Sangria. I cannot get enough. It seems every weekend I’m pouring some wine, whatever liqueur I have on hand, and some fruit together in a pitcher, either to share with friends or enjoy with my husband. A glass of chilled sangria out on our deck in the evening is my new favorite thing.

I have to give some credit to Tina of My Life as a Mrs. whose sangria recipe essentially started this whole thing. Her recipe was easy and everything I hoped a homemade sangria would be. It also inspired a lot of experimentation, partly out of curiosity, but also because sometimes it’s easier to raid the pantry than go to the grocery store. And you know what I’ve discovered? It’s hard to mess us sangria.

Peach Sangria

I love a traditional red wine sangria, but I’ve found that white wine works just as well. It’s lighter and seems even more appropriate on hot summer days, which so many of us have been enduring lately.

With sangria on my mind so much recently, it was only a matter of time before I thought to turn it into a frozen dessert. And since fresh peaches have finally returned to my local markets it made sense for me to include them somehow. The flavors of white wine and the peaches belong together in this sorbet, almost as if they were destined to be together.

I created this recipe with the hope that it really would be a scoop-able form of the beverage, and before being poured into my ice cream machine, I gladly would have drank it up. It’s simple— some white wine, peach schnapps, an entire peach blended in and a hint of mint. I substituted a simple syrup of water and sugar for some of the liqueur to aid in freezing, but even with it the sorbet is very soft. It’s firm enough to be eaten with a spoon, but soft enough that if you take your time, you might need to sip it near the end, which in my opinion, is a definite bonus.

Peach Sangria Sorbet

Other boozy sorbets:
Raspberry Rosé Sorbet from Completely Delicious
Watermelon Mojito Sorbet from Cookin’ Canuck
Grapefruit Campari Sorbet from David Lebovitz
Limoncello Sorbet from Completely Delicious

Peach Sangria Sorbet
Makes approximately 1 quart
Print this recipe

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

Combine all ingredients in a medium saucepan over medium high heat. Stir until the sugar is dissolved. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Remove the mint sprigs. Pour the mixture into a blender and puree until smooth. Pour through a strainer into a medium bowl. Chill completely.

Freeze in an ice cream machine according to manufacturer’s instruction. Sorbet will be very soft. Spoon into a medium bowl and let firm up in the freezer for at least 2 hours before serving.

*I used dry Riesling.