Sangria Sorbet

Preparation info
  • Makes

    1 quart

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This recipe evolved during the planning meeting that I regularly have with my pastry department at the start of each new regional menu series. I had, as usual, brought in the fruits of my reading and research: an assortment of recipe titles, names of indigenous ingredients, and descriptions of identifiable flavors and traditional desserts of the region. Our task was to reinterpret these desserts, using our own techniques, while maintaining the authentic flavors of the region. We were talkin