Best Mulled Wine Sorbet Recipes

Mulled Wine and Cranberry Sorbet image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 2 quarts

Number Of Ingredients 7

4 cups fresh cranberries
2 1/2 cups red wine (any red wine is fine, but do shy away from one with too much alcohol, as it may affect the freezing process)
4 whole allspice
2 cinnamon sticks
2 whole cloves
1 orange, zest peeled in strips and juice
1 vanilla bean

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 image

Provided by Kate in Katoomba

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 oranges
12 cloves
2 cinnamon sticks
1 (750 ml) bottle of a good quality red wine
1 teaspoon mixed spice
1/2 cup light brown sugar
60 ml port wine or 60 ml brandy

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).