Mulled Wine Sorbet

Submitted by Impera_Magna

"This recipe is taken from Delia Smith’s "Christmas" and posted by request. Prep times are estimates."

 

• Ready In: 4hrs
• Ingredients: 9
• Serves: 6-8

ingredients

• 10 fluid ounces red wine
• 6 ounces granulated sugar
• 1 orange
• 1 1⁄2 lemons
• 3 cloves
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon freshly grated nutmeg
• 2 tablespoons ruby port
• 1 large egg white

directions

1. You will need a 2½ pint (1½ litre) plastic freezer box.
2. Begin by making a syrup. This you do by adding the sugar to 6 fl oz (175 ml) water, heating it in a saucepan to boiling point, stirring gently, then simmering for 15 minutes. Remove from the heat and allow to cool before pouring it into a bowl and chilling in the refrigerator.
3. Now, using a potato peeler, remove three strips of zest (coloured part only) from the orange and one of the lemons, then cut these finely across to give hair-like shreds. Squeeze the juice from all the citrus fruit.
4. Next heat the wine, spices, orange and lemon juices together with the zest in a saucepan (not aluminium), simmer gently for 5 minutes, then leave to cool.
5. When cool add the port, pour this into a separate bowl and put it into the refrigerator to chill (I often do this overnight).
6. When both liquids are completely chilled, add 8 fl oz (225 ml) of the syrup to the wine mixture, put it in an ice-cream maker and churn for 8 minutes.
7. Meanwhile beat the egg white until foamy but not holding stiff peaks, then add that and continue to churn for about another 8 minutes (or according to the manufacturer's instructions).
8. Then place the sorbet in a plastic freezer box in the freezer till needed. If you don't have an ice-cream machine put the wine and syrup mixture into a rectangular plastic box and freeze, covered, for up to 2-3 hours or until it reaches the stage of becoming thicker, icy and opaque.
9. Add the beaten egg white at this stage (as above) and continue to freeze for a further 6-7 hours, stirring it at hourly intervals.
10. The beauty of this sorbet is that you can serve it straight from the freezer as the alcohol gives it a nice soft consistency. Use within 1 month.
11. Makes: 1 3/4 pints (or 3.25 cups) or 1 liter.

Reviews

[VegSocialWorker]

Fantastic. I love all the flavors in this. It's sweet, yet tastes like mulled wine. I can't wait to make this again for company. Thank you for posting this, will make this again for sure.