Sangria Sorbete 1 serving Sergei Nicholas Simonov, Executive Chef of Loquita, Santa Barbara, CA

Ingredients:

• 1 each The Perfect Purée Red Sangria blend, thawed
• 1 each The Perfect Purée Sweet Hibiscus, thawed
• 4 cups water
• 1 cup sugar
• ½ cup corn syrup
• 3 oranges, zested
• 1 cup red wine

Method:

1. In a heavy bottom pot, heat sugar, water, and corn syrup and bring to a boil.
2. Add red wine and orange zest. Let cool.
3. Once chilled, whisk in The Perfect Purée Red Sangria and The Perfect Purée Sweet Hibiscus.
4. Pour into a container of choice and freeze.