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Pineapple-Mint Sangria Sorbet

Hands-on time 15 mins
Total time 7 hrs
Yield 6 servings
Just a hint of tequila and mint lends a touch of complexity and elegance to this refreshing summer cooler. We tested torrontes, a fruity, floral, slighty sweet wine from Argentina.

Ingredients

  • 1 cup sugar
  • 1 cup boiling water
  • 1/2 cup fresh mint leaves
  • 4 cups cubed pineapple
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons silver tequila
  • 1 (750 ml) bottle dry white wine
  • 8 mint sprigs (optional)

Nutrition Information

  • calories 211
  • fat 0.1 g
  • satfat 0 g
  • monofat 0 g
  • polyfat 0 g
  • protein 0.4 g
  • carbohydrate 35.6 g
  • fiber 0.8 g
  • cholesterol 0 mg
  • iron 0.2 mg
  • sodium 0 mg
  • calcium 8 mg

How to Make It

  1. Combine sugar, 1 cup boiling water, and mint, stirring until sugar dissolves. Let stand 30 minutes. Strain mixture through a fine sieve into a large freezer-safe container; discard mint. Stir in pineapple and next 3 ingredients (through wine). Refrigerate 45 minutes. Place mixture in freezer for 4 hours or until almost solid.

  2. Place half of pineapple mixture in blender; process until smooth. Spoon sorbet into a freezer-safe container. Repeat procedure with remaining pineapple mixture; cover and freeze 2 hours or until firm. Spoon 3/4 cup sorbet into each of 6 bowls; garnish with mint sprigs, if desired.