Sangria Sorbet

• 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

1. In a medium saucepan, warm the sugar and water, stirring until the sugar completely dissolves.
2. Pour the mixture into a medium bowl, add the red wine, orange or tangerine juice, orange-flavored liqueur, and orange zest.
3. Cover and refrigerate until thoroughly chilled.
4. Freeze in an ice cream machine according to the manufacturers instructions.
5. The ideal summertime accompaniment is lightly sweetened slices of peaches or nectarines with a few berries tossed in the mix.
6. In the winter, use orange and grapefruit segments.

sugar, water, red wine, freshly squeezed orange, orangeflavored liqueur, orange

Taken from www.epicurious.com/recipes/food/views/sangria-sorbet-379600 (may not work)