Sangria and Cherry Sorbet Barbara Nieves, Pastry Chef/ Protocol

Ingredients for Sangria and Cherry Sorbet:

• Simple syrup:
  • 250gr sugar
  • 250gr water

• Sangria Sorbet Ingredients:
  • 200 gr The Perfect Purée of Napa Valley Red Sangria Puree, thawed
  • 150 gr simple syrup
  • 100 gr red wine

• Cherry sorbet:
  • 200 gr The Perfect Purée of Napa Valley Cherry Puree, thawed
  • 150 gr simple syrup
  • 1 tbsp. kirsch

Method for Sangria and Cherry Sorbet:

1. Reduce wine by half its weight, mix Red Sangria puree, 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 puree 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:

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

Method for Tuile:

1. Heat butter in a saucepan, mix with sugar and flour, remove pan from 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 325F.
4. Serve the sorbet with the Tuiles.