Mulled Wine Sorbet Recipes

MULLED WINE

Steps:

• With a fine grater, zest, then juice the orange.
• With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
• Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.

MULLED WINE AND CRANBERRY SORBET

Steps:

• Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
• Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.

MULLED WINE SORBET

Steps:

• Cut one orange in half and stud both halves with cloves.
• Place in a saucepan with the cinnamon sticks, wine, mixed spice and sugar.
• Stir over a low heat until sugar dissolves, then cover and cook over a very low heat for ten minutes.
• Cool, then strain.
• Juice the remaining orange and stir juice and port or brandy into the mulled wine.
• Refrigerate for several hours to chill completely.
• Pour the mixture into a shallow container and freeze until frozen at the edges.
• Remove from freezer and beat with an electric beater. Pour back into the container and re-freeze.
• Repeat two or three times.
• (Alternatively, use an ice-cream maker and follow manufacturer's directions).