Sangria Sorbet


In a large bowl, mix wine, berries, and orange juice. Refrigerate at least 4 hours up to overnight. 
Remove fruit from mixture, adding fruit and ¼ cup of liquid into a blender and blend until smooth. Pour through a small mesh strainer into a large bowl, discard seeds and any large chunks of fruit left over. Add ½ sangria mixture to the pureed fruit, mixing in gelatin then set aside. 
In a sauce pan, heat the other half of sangria mixture until boiling. Add sugar and let simmer for 30 minutes.  Wisk the sugar sangria mixture into the pureed fruit mixture until gelatin is dissolved.  
If you do not have an ice cream maker, pour into a freezer safe dish and place in freezer.  Every 45 minutes, go in with a fork to stir and mash up the sorbet.  Once firm, around 3-4 hours the sorbet is ready to be served. 
If you have an ice cream maker, before pouring into the freezer safe dish, churn the sorbet on the sorbet setting then chill in freezer for 3 hours or until firm.    

Scoop and serve! 

*tip: this sorbet can be made with any wine/fruit combination you desire. Try Danzante Pinot Grigio with a peach/pear medley!