Mulled Wine Sorbet

Mulled Wine Sorbet

The best batch of this sorbet was made with a Zinfandel recommended by my friend Matti, who’s a super taster. I bought a few bottles that he suggested, and one sorbet in particular was just amazing. Since then, I’ve been referring to that special batch as “Matti’s Mulled Wine Sorbet,” but as things can go in a kitchen full of activity and wine, I can’t, for the life of me, remember which bottle I used! Try your favorite Zinfandel, Cabernet, Demi Beaujolais, or Bordeaux and see what happens. This is a fun treat for a dinner party of wine buffs—see who can guess which wine you used!–Molly Moon Neitzel

LC Which Wine Was That Again? Note

We’ve all been there. You know, that infinitely comfy place where you’ve just polished off a bottle of wine—whether supped in its natural state or slurped as sorbet—and are basking in its afterglow, certain that one of you will recall the name or recognize the label next time you see it. But then the next day, after the headache goes away, you’ve not the foggiest notion what varietal it was, let alone the winemaker. Next time snap a pic of the bottle—making certain to capture the label. Why else do you think they incorporated cameras into cell phones?

Special Equipment: Ice cream maker

Mulled Wine Sorbet

  • Quick Glance
  • 15 M
  • 1 H, 30 M
  • Makes 1 to 1 1/2 quarts
4/5 - 2 reviews
Print RecipeBuy the Molly Moon’s Homemade Ice Cream cookbook

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  • 1 whole vanilla bean
  • 1 to 2 cups granulated sugar, depending on your wine and your sweet tooth
  • 3 cups full-bodied red wine, such as a Zinfandel, Cabernet, or Bordeaux
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 thin-skinned orange, preferably seedless, cut into 6 wedges
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons finely chopped crystallized ginger
  • 1/2 teaspoon whole allspice berries or 1/4 teaspoon ground allspice


  • 1. Cut the vanilla bean in half lengthwise and, with the back of your knife, scrape out the seeds into a medium, stainless steel saucepan with a lid. Toss the scraped pod into the pan along with the remaining ingredients. Bring the mixture to a simmer, uncovered, over medium heat, whisking occasionally to dissolve the sugar. Reduce the heat to low and let gently simmer for 5 minutes.
  • 2. Remove the pan from the heat, cover, and let steep for 30 minutes at room temperature.
  • 3. Strain the cooled mulled wine mixture through a fine mesh sieve into a shallow bowl or pan. Discard the sieve contents. Place the mixture in the refrigerator until thoroughly chilled, 1 to 2 hours.
  • 4. Pour the chilled sorbet ingredients into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, at least 4 hours, before scooping and serving.


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  1. I made this mulled wine sorbet and it came out way too soft! What did I do wrong? It went for 2 hours in the ice cream maker and did not harden enough. I put it in the freezer overnight but it’s more of a slushy texture. I used a zinfandel and 1 1/4 c of sugar. Less than the recipe called for! Any insight? Also is there any way to make a sorbet harder after it’s already made? Anything I can add to it?

    1. Hi Aliza, was your zinfandel on the dry or sweet side? The sugar is important in development of sorbet’s texture, usually a sugar concentration of 20 to 30% is ideal. I’ve never tried this trick to fix a sorbet, but it might be worth a try. Bring your sorbet back to a liquid state and float a clean, dry egg in the liquid. (yep, an egg). If the sugar to liquid ratio is correct, an area on the egg about the size of a dime will peek above the liquid. More than that showing? Add some liquid. Less than that, add sugar. In this case, I might try adding invert sugar (corn syrup) as it should counteract any icy-ness. Put the whole mixture back (minus the egg) into the ice cream maker and re-churn. Let us know how this works!

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