Pineapple-Mint Sangria Sorbet
- 1 cup sugar
- 1 cup boiling water
- 1/2 cup fresh mint leaves
- 4 cups cubed pineapple
- 3 tablespoons fresh lemon juice
- 2 tablespoons silver tequila
- 1 (750 ml) bottle dry white wine
- 8 mint sprigs (optional)
- Combine sugar, 1 cup boiling water, and mint, stirring until sugar dissolves. Let stand 30 minutes. Strain mixture through a fine sieve into a large freezer-safe container; discard mint. Stir in pineapple and next 3 ingredients (through wine). Refrigerate 45 minutes. Place mixture in freezer for 4 hours or until almost solid.
- Place half of pineapple mixture in blender; process until smooth. Spoon sorbet into a freezer-safe container. Repeat procedure with remaining pineapple mixture; cover and freeze 2 hours or until firm. Spoon 3/4 cup sorbet into each of 6 bowls; garnish with mint sprigs, if desired.
sugar, boiling water, mint leaves, pineapple, lemon juice, silver tequila, white wine, mint
Taken from www.myrecipes.com/recipe/pineapple-mint-sangria-sorbet (may not work)