Peach and wine icecream Sopa de vino con melocotón de Calanda helado


 Ingredients for 4 people:

 - 2 litres of red wine from Maestrazgo. 

 - 0.5 litres of muscat.

 - 1 cinnamon stick.

 - 4 or 5 cloves 

 - Lemon and orange peel.

 - 250 g. of sugar.

 - 1 kilo of ripe Calanda peaches.




Peel the peaches, slice them and cook them in water with a little sugar. 

Drain and blend them. Set aside the water used to cook them in.

Leave it to stand in the fridge or somewhere cool.

With the water we set aside, make a syrup with half part water and half part sugar.

Bring to the boil and leave it to simmer until you achieve the desired consistency.

Leave it to cool down and mix with the blended pulp of the peaches.

Keep the mixture in the freezer.

Prepare the wine sauce: 

Caramelize 250 g. of sugar with red wine, muscat, cloves, cinnamon stick and the lemon and orange peel.

Leave it to reduce until you're left with a fifth of the volume of the original mixture and leave it to chill.

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00