Sangria and Cherry Sorbet Barbara Nieves, Pastry Chef/ Protocol

Ingredients for Sangria and Cherry Sorbet:

• Simple syrup:
  • 250 g. sugar
  • 250 g. water

• Sangria Sorbet Ingredients:
  • 200 g.The Perfect Purée Red Sangria blend, thawed
  • 150 g.simple syrup
  • 100 g.red wine

• Cherry sorbet:
  • 200 g.The Perfect Purée Cherry Puree, thawed
  • 150 g. simple syrup
  • 1 tbsp. kirsch

Method for Sangria and Cherry Sorbet:

1. Reduce wine by half its weight, mix Red Sangria blend, simple syrup and the wine. Chill for 2 hours in the fridge and put in the ice cream maker.
2. When ready, put in the freezer. Serve after 6 hours.
3. Mix Red Sangria blend with simple syrup and cherry liqueur, chill for 2 hours in the fridge, put in the ice cream maker.
4. Put in the freezer. Serve after 6 hours.

Ingredients for Tuile:

• 25 g.butter
• 25 g. granulated sugar
• 25 g. flour
• 25 g. egg white

Method for Tuile:

1. Heat butter in a saucepan, mix with sugar and flour, remove pan from the heat, and add egg white to mixture.
2. Mix well until everything is combined.
3. You can make it on a silpat or in a tuile mold. Bake for 5 minutes at 325°F.
4. Serve the sorbet with the Tuiles.