In the ’80s, sangria’s reputation took a nosedive when it came to be known as a syrupy-sweet wine sold in green bottles with a toreador deftly skirting a charging bull on the label. But if you go to Spain, you’ll quickly realize that real sangria isn’t a sugary liquid confection, but a fruity, icy cold drink that goes down easily, especially when the temperature outside is soaring. This simple-to-make sorbet turns sangria into a frozen dessert that’s even more refreshing than it is as a beverage. And that’s no bull.

　　

Ingredients

makes about 3 cups (750 ml)

　　3/4 cup (150 g) sugar

　　6 tablespoons (90 ml) water

　　1 cup (250 ml) fruity red wine, such as Zinfandel or Merlot

　　1 1/2 cups (375 ml) freshly squeezed orange or tangerine juice

　　1 tablespoon orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

　　Grated zest of 1 orange, preferably organic

　　

Step 1

In a medium saucepan, warm the sugar and water, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl, add the red wine, orange or tangerine juice, orange-flavored liqueur, and orange zest. Cover and refrigerate until thoroughly chilled.

　　

Step 2

Freeze in an ice cream machine according to the manufacturer’s instructions.

　　

Serving

Step 3

The ideal summertime accompaniment is lightly sweetened slices of peaches or nectarines with a few berries tossed in the mix. In the winter, use orange and grapefruit segments.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.