Pineapple-Mint Sangria Sorbet

recipe
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.

Yield:

6 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 7 Hours

Nutritional 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

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)

Preparation

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.

Note:

June 2011
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