Sangria Sorbet
Cool down with this refreshing Sangria Sorbet! A quick and easy summer dessert with fruity flavors and a hint of wine. Perfect for entertaining.
Sangria, a classic Spanish drink, traces its roots back to the Iberian Peninsula, where locals blended red wine with fresh fruits, spices, and sweeteners to create a refreshing and flavourful beverage. Traditionally served at gatherings and celebrations, sangria embodies the vibrant spirit of Spanish culture. This Sangria Sorbet captures the essence of that beloved drink, transforming it into a chilled, fruity dessert perfect for warm summer days. This recipe combines the bold flavours of wine with citrus and berry undertones for a treat that’s both refreshing and indulgent.
We especially loved serving it in a glass of bubbles as this makes it a little bit dramatic and very appealing. You do need to be quick though as the sangria melts pretty fast in a glass of liquid...make sure it is chilled very well and serve on demand. (NO pre plating up here I'm afraid!) We also garnished with a dried citrus slice. Cuteness.
We do have a load of sorbet recipes on here as you would expect, being a Thermomix-centric recipe site. I personally don't enjoy the all ice sorbet that the Thermomix is famous for. Real sorbet is smoother and has a nicer mouth feel than blitzed ice and fruit, as impressive as that is to witness. Try this recipe or some of the others I have listed below and see if you agree with me.
Pineapple Raspberry Swirl Sorbet
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Need
- 500 Grams dark, red berries of choice (mulberries and blackberries work well, or a berry mix)
- 100 Grams raw sugar
- 100 Grams red wine
- 10 Drops doTERRA wild orange oil BUY
- 1 orange, zest and juice
- 1 Pinch ground cinnamon
Do
- 1
Preheat oven to 200°C and line a baking dish with paper that comes up the sides of the dish.
- 2
Place all the fruit, sugar, red wine and orange juice into the tray and roast for 20 minutes until fragrant and softened. If you do not cook off the alcohol somewhat, the sorbet texture will be too soft.
- 3
Pour everything from the dish into the Thermomix bowl and add the orange zest and cinnamon. Blend on 2 min/speed 8 or until the mixture is completely smooth.
- 4
Chill completely before proceeding.
- 5
Churn in an ice cream churner according to manufacturer's instructions. Store in an airtight insulated container in the freezer for up to 3 weeks.
- 6
It is best served after being placed into the fridge for about 10 minutes in a glass of iced prosecco or sparkling rose.
- 7
If you don't have an ice cream churner, freeze the blended mixture into ice cubes and before serving return to the Thermomix bowl and chop then blend, 1 min/speed 8.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
