The early part of 2015 got off to a fabulous start planning and then taking an amazing a trip to Australia in April to stay with my oldest friend and catch up with my son who is working out there. As the year draws to a close I can’t help but wonder where the time has gone? But, just like it started on a high, my year has finished on a high too with the launch of this blog. I have been overwhelmed by the way it has been received so far, and I am very excited to see where it goes from here. I can’t believe this is the last post of the year and it time to take the opportunity to wish everyone who is reading this a very happy and prosperous new year.
Mulled wine sorbet
If you are a fan of mulled wine then you are sure to like this festive flavoured dessert. Being a cold dessert with festive flavours packed into a sorbet, this may seem more suitable for my friends who live down under, but it is also fabulous in colder climes too as it a little lighter. Even when feeling a little stuffed, as many of us tend to feel around now, it still has that festive and indulgent feel to it without being too heavy. I first thought of this the one year I got a bit carried away with the quantities of mulled wine. It was so good that I decided it deserved to be written up as its own recipe.
It’s not just a desert, it also makes a fabulous palate cleanser between courses when you hold one of these big dinner parties with lots of courses.
Step by Step Mulled Wine SorbetPrint Recipe
Mulled wine sorbet
- 75 cl bottle full bodied red wine (1¼ pints/2½ cups)
- 200 g caster sugar (7oz/1 cup)
- 150 ml orange juice (¼ pint/½ cup)
- 150 ml water (¼ pint/½ cup)
- 2 strips of lemon peel
- 1 cinnamon stick
- ½ tsp grated nutmeg
- 1 egg white
- Place the wine, sugar, orange juice, water, lemon peel, cloves, cinnamon and nutmeg in a large pan.
- Heat gently until the sugar has dissolved and the wine is just simmering. Simmer for 5 minutes.
- Allow the mixture to cool completely. Strain into a shallow freezer proof container and freeze until the edges are frozen but the middle is still slushy.
- Whisk the egg white until just beginning to hold it shape.
- Scoop the sorbet out into a large mixing and whisk to break up the ice crystals. Add the egg white and whisk again.
- Return to the container and freeze. The alcohol content stops the sorbet from freezing solid, so scoop into glasses straight from the freezer and serve immediately.
The addition of egg white helps to make am sooth textured sorbet but it does mean you should bear in mind the health advise regarding serving uncooked eggs.