Blackberry Sangria Tea Sorbet
🕒 Total Time: 15 minutes prep + 4–6 hours freeze
🧊 Equipment: Blender + freezer-safe container (or ice cream maker, optional)
Ingredients
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4 tablespoons Blackberry Sangria loose-leaf tea
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1 cup (8 fl oz) hot water (about 200°F)
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1 cup blackberry purée, fresh or frozen & thawed
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2–3 tbsp simple syrup
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1 tbsp freshly squeezed lemon juice
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Optional: 2–3 tablespoons chopped fresh fruit (apple, orange, berries) for a “mock sangria” vibe
To make simple syrup: combine equal parts sugar and water in a saucepan, heat until sugar dissolves, and cool before use.
Step 1: Brew the Tea
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Heat water to about 200°F.
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Steep 4 tbsp Blackberry Sangria tea in 1 cup (8 oz) hot water for 10–12 minutes.
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Strain and refrigerate the tea until completely cooled.
Step 2: Blend the Sorbet Base
In a blender or food processor, combine:
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Cooled tea
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1 cup blackberry purée
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2–3 tbsp simple syrup
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1 tbsp lemon juice
Blend until smooth. Taste and adjust lemon or syrup as needed.
If desired, stir in finely chopped fruit for texture and a classic sangria feel.
Step 3: Freeze
Option A: No-Churn Method
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Pour mixture into a shallow freezer-safe container.
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Freeze for 4–6 hours, stirring every 30–45 minutes during the first 2 hours to break up ice crystals.
Option B: Ice Cream Maker
Chill the blended mixture, then churn according to your machine’s instructions for a smoother texture.
To Serve
Scoop into bowls or serve in small cocktail glasses with a mint leaf or slice of orange. Great for entertaining!
Optional Twists
- Add a splash of pomegranate juice for deeper color and flavor
- Use agave syrup instead of simple syrup for a refined-sugar-free option
- Freeze into popsicle molds for sangria ice pops