1 cup sugar
1 cup water
3 cups dry red wine
1 cup orange juice
1/3 cup lemon juice
Zest of 1 orange
1 tspn cinnamon
30mL of grape liqueur, brandy or orange liqueur
Find a nice red wine – no cheap stuff for this recipe! I used Temple Bruer’s Cabernet Merlot for this recipe and it worked a treat.
The day prior to making this recipe, mix a jug of sangria using 2 cups of red wine, orange juice, lemon juice, orange zest, cloves, cinnamon and liqueur. Allow to sit in the fridge for at least a day.
Simmer sugar, water and the rest of the red wine until dissolved – refrigerate this mixture for at least 8 hours or as long as possible prior to putting it in the ice cream machine.
Process both mixtures in an ice cream machine for at 45 minutes and freeze for at least 12 hours before serving.
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