SANGRIA SORBET

Recipe by pastry chef Amy Lemon, from Emeril Lagasse's Emeril's Delmonico and NOLA. Lemon used a syrah for this recipe, but any red wine is appropriate. Look for powdered pectin with the canning supplies in supermarkets.)

Sangria Sorbet

Makes 2 quarts

1 bottle red wine (750ml)

1/2 cup water

Zest and juice of half an orange

Zest and juice of half a lemon

1/2 apple, diced into medium-size pieces

1/2 peach diced into medium-size pieces

1/2 cup raspberries

1/2 cup strawberries, hulls removed

3 cups sugar

1-1/2 tablespoons powdered pectin (dry pectin, not liquid)

Combine the wine, water, and all fruit in a saucepan and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Remove from the heat and set aside until cool.

Transfer the wine-fruit mixture to a blender and puree. Strain through a fine-mesh sieve.

Whisk the sugar and pectin together in a bowl (if you don't mix it together well the pectin will clump up) and then whisk the sugar and pectin mixture into the wine.

Freeze in an ice cream maker according to manufacturer's directions.