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Pineapple-Mint Sangria Sorbet

Pineapple-Mint Sangria Sorbet

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.

Cooking Light JUNE 2011

  • Yield: 6 servings
  • Hands-on:15 Minutes
  • Total:7 Hours


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 0.1g
  • Saturated fat: 0g
  • Monounsaturated fat: 0g
  • Polyunsaturated fat: 0g
  • Protein: 0.4g
  • Carbohydrate: 35.6g
  • Fiber: 0.8g
  • Cholesterol: 0mg
  • Iron: 0.2mg
  • Sodium: 0mg
  • Calcium: 8mg

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Pineapple-Mint Sangria Sorbet recipe