Fruit that has been marinating makes a wonderful topping for a dessert of mango and raspberry sorbet, drizzled with pomegranate syrup with a splash of champagne.
Ingredients
1 bottle Red Sangria
I prefer William Sonoma brand of red sangria-
1 bottle Spanish Wine (Torres makes a nice sangria type wine)
1 cup brandy
1 cup frozen chopped peaches (this keeps the Sangria cold without diluting with too many ice cubes)
1 cup frozen mixed berries
2 apples chopped- skin on
1 lime chopped
1 orange chopped
Directions
- Mix Sangria, wine, brandy and fruit, stir well, add ice and serve- Sangria will last refrigerated for several days. Do not add the ice if you are making ahead and fresh fruit is best.
