Sangria Sorbet Food

SANGRIA SORBET

Steps:

• Heat sugar and the water in noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Meanwhile, combine wine, lemon and orange slices, cloves and cinnamon in small saucepan. Heat slowly to simmering. Strain through sieve into bowl, pressing fruit with back of spoon to extract as mush liquid as possible. Refrigerate until cold.
• Mix wine and sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, transfer ice to food processor or blender and process until smooth. Return to baking pan and freeze until firm, about 3 hours, stirring once halfway through. Scoop into chilled wineglasses to serve.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.