Weber Flavors

Contact Us  |  Request Info

Phone: (800) 558-‍9078

  • Home
  • About Us
    • About Us
    • Our Process
    • Company Timeline
  • Products
    • Products
    • Liquid Flavors
    • Powder Flavors
    • Vanilla
    • Ho-Maid
    • Liquid Colors
    • Organic Flavors
  • Bulletins
  • Trends & Insights
  • Contact Us
    • Contact Us
    • Request Product Information
    • Request Technical Paperwork
    • Customer Order Form
You are here: Home / Featured Flavors / FRIDAY FEATURE- SANGRIA SORBET

FRIDAY FEATURE- SANGRIA SORBET

November 8, 2013 by melissah

Blackberry Sangria SorbetSANGRIA SORBET

Sweet and Juicy refreshing sorbet with a slight red wine kick.

 

Weber Products Featured:
153-100-A Sangria Flavor MWNI @ 0.20% w/w

Formula:
2 cups sorbet mix
8 grams dry red wine
0.8 grams (0.2% w/w) 153-100-A Sangria Flavor MWNI
1 cup frozen blackberries

Combine all ingredients and blend in a mixer for 30 seconds on low. Freeze in batch freezer for about 7 minutes- or until sorbet is frozen and no longer runny.

Filed Under: Featured Flavors, Flavor Trends

Categories

  • Applications
  • Baked Goods
  • Beverage
  • Candy
  • Feature Friday
  • Featured Flavors
  • Flavor Trends
  • Ice Cream
  • Industry Events
  • Introductions
  • New Finished Concept
  • Nutraceutical
  • Product Updates
  • Weber Flavors News
Customer Orders
  • Home
  • About Us
    • About Us
    • Our Process
    • Company Timeline
  • Products
    • Products
    • Liquid Flavors
    • Powder Flavors
    • Vanilla
    • Ho-Maid
    • Liquid Colors
    • Organic Flavors
  • Bulletins
  • Trends & Insights
  • Contact Us
    • Contact Us
    • Request Product Info
    • Request Technical Paperwork
    • Customer Order Form
Weber Flavors

Weber Flavors

549 Palwaukee Dr.

P.O. Box 546

Wheeling, IL 60090

sales@weberflavors.com

(800) 558-9078

(847) 215-1980 (Office)

(847) 947-7345 (Fax)

Copyright © 2025, E.A. Weber and Co. All Rights Reserved. Contact Us

Weberflavors.com uses cookies to ensure you have the best experience on our site. By continuing to browse the site, you agree to our use of cookies.