Blackberry Peach Sangria Sorbet

A few weeks ago, my mom and I threw a small party. She made this delicious Sangria slush which she did using her famed Sangria recipe which I’ve mentioned before. Everyone loves it and turning it into a frozen slush with pureed frozen fruit made it even more adored by our guests. It was a huge hit!

Inspired by Mom, I decided to try to make my own. I wanted it to be a nice alternative to the sorbet you usually get in the store. For my Sangria, I used a bottle of red wine, some brandy, and simple syrup. I pureed blackberry and peach, then mixed it with my boozy concoction. Now, you don’t have to turn it frozen for it to be delicious. You can stop right there and start enjoying. Or you can go extra like my mom did and make it a frozen delight.

To really beat this summer heat, I say put on the big freeze. Put the mixture in your freezer or your ice cream maker if you have one. The ice cream maker will give you smoother results than freezing it, so I recommend it. However, if you don’t have one, don’t despair. You’ll still love it fabulously frozen.

It’s hot and it’s only getting hotter so make some up today for a sweeter way to get through these sweltering summer days!

Blackberry Peach Sangria Sorbet 

1 bottle of red wine
1 cup brandy
1 cup peach nectar
1 cup simple syrup
2 cups blackberries
1/2 lb frozen peaches
3/4 cup sugar
2 1/2 cup water divided
2 tbsp lemon juice 


1. Rinse the blackberries, then combine in a blender with 1 1/4 cup water, sugar and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.

2. Add peaches to the blender with the remaining water, purée until smooth.

3. Mix the puréed blackberries and peaches together. Add wine, brandy, peach nectar and simple syrup

4. Freeze the sorbet mixture according to your ice cream maker’s directions, or, if not using an ice cream maker, place the mixture in a shallow freezer safe container and freeze. Once frozen, break into pieces and purée in a blender or food processor until smooth. 

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