This mulled wine sorbet calls for your favorite red wine, some cinnamon, clove, nutmeg, and ginger, and sugar. Eat, drink, and be merry, all in one bite. Er, slurp.
Mulled wine made into dessert. That’s essentially what this tipsy sorbet is. It’s also perfectly spiced. And, as a result, feels much more satiating than you’d expect from sorbet. Those of you who’re wine geeks (or are friends with wine geeks), we’ve got a dinner party game for you. See who can guess which varietal you used. Not that it really matters. We’ve made this with all manner of reds and been quite content each time.–Renee Schettler Rossi
Which Wine To Use?
We’ve all been there. “There” being that infinitely comfy place when you and your BAE just polished off a bottle (or two) 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, you’ve got 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? Especially take note of those inexpensive bottlings that work well for weeknight sipping as well as recipes, such as this mulled wine. You especially want to remember those.
Mulled Wine Sorbet
- Quick Glance
- 15 M
- 1 H, 30 M
- Makes 1 to 1 1/2 quarts
Special Equipment: Ice cream maker
IngredientsEmail Grocery List
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Recipe Testers Reviews
I made this mulled wine sorbet using my "everyday" Cabernet to try it out and was pleasantly surprised just how much everyone enjoyed it. The flavor ratio is perfect—spiced without being overpowering or distracting. I will definitely make this again for winter celebrations—it's very festive and has such a gorgeous hue.
I did find that the amount of sugar needed is more than I would have liked to use. However, I know from previous frozen dessert experiments that you always need more than you think, both for taste and texture. I did try Beth's egg trick (seen in the comments) before freezing, just out of curiosity, and found that I needed to add a little more sugar, bringing the total amount up to 2 cups.
It only needed 15 minutes in the ice-cream maker before it was sufficiently solid and was perfect after another 4 hours in the freezer. The recipe made enough for 6 decent servings.