Sangria Sorbet

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

The Mediterranean Kitchen

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 talking about sangria, and I had suggested making a sorbet using citrus and red or white wine. But we decided to go all out and use citrus and both red and white wines in a sprightly and refreshing combination. Evan, my son the sommelier, selected the wines, a Spanish tinto Pesquera and (okay, so we cheated) an Italian white called Prato de Canzio from Maculan. I think that this is now my favorite sorbet.