Red Wine Hibiscus Sangria Sorbet is a refreshing summer dessert!
This Red Wine Hibiscus Sangria Sorbet combines all the classic flavors found in traditional Spanish Sangria into a frozen dessert!
The sorbet starts by simmering red wine, dried hibiscus flowers, and sugar. For the red wine, I used a Spanish red wine. You want to look for something that isn't too dry or sweet and has fruity notes. A medium blend is perfect for this sorbet. Also, you don't have use an expensive red wine. Just like traditional red wine, a cheap bottle of red wine will work perfectly in this sorbet.
I am obsessed with anything with hibiscus. I love adding dried hibiscus flowers to different recipes. The hibiscus flowers are slightly tart and acidic and the flavor pairs beautifully with the red wine.
I found that after the sorbet has set in the freezer for 4-6 hours, it is best served right away. If the sorbet starts to melt and then you place it back in the freezer, it won't fully be solid again. It starts to melt very quickly. If you aren't serving all the sorbet at once, I recommend quickly scooping some out and immediately placing it back into the freezer.
This Red Wine Hibiscus Sangria Sorbet is the perfect way too cool down on a warm Summer's day.
Be sure to like Thyme & Love on Facebook for updates and new recipes! And be sure to tag us on Instagram at #thymeandlove. If you make the recipe, we'd love to see your photos!
Red Wine Hibiscus Sangria Sorbet
Red Wine Hibiscus Sangria Sorbet is a refreshing summer dessert! This Red Wine Hibiscus Sangria Sorbet combines all the classic flavors found in traditional Spanish Sangria into a frozen dessert!
- 1 Cup Water
- 2 Cups Red Wine
- 1 ½ Cups Dried Hibiscus Flowers
- 1 Cup Cane Sugar
- ¼ Cup Orange Juice
- 2 Tablespoons Orange Liqueur
- In a medium saucepan, add the water, red wine, hibiscus flowers, and cane sugar. Bring to a low simmer over medium heat. Once simmering, lower the heat to low.
- Cook just until the sugar has been dissolved, about 5 minutes. Turn off the heat and let cool to room temperature.
- Using a fine mesh strainer, strain the hibiscus and wine mixture into a large bowl or pitcher. I love using a 8 cup measuring cup. This make is easier to pour into the ice cream maker.
- Chill in the fridge until cold.
- Once the mixture is cold, pour into your ice cream maker. Freeze and churn according to the instructions.
- Once the sorbet is frozen, transfer to a container and top the sorbet with a piece of parchment paper. Freeze until solid, about 4 hours.
- Serve right away!
Prep time doesn't included freezing the ice cream maker container.
[…] RED WINE HIBISCUS SANGRIA SORBET […]