Mulled wine sorbet

Mulled wine sorbet

Ruby Violet's Ice Cream Dream
Danielle Wood

Inevitably this sorbet is very popular around Christmas and New Year. It will enliven you after the heaviest of Christmas dinners. The sorbet is inspired by a recipe from Caroline and Robin Weir’s book Ices.


Quantity Ingredient
150g caster sugar
2 clementines
1 lemon
1 lime
2 cloves
1 star anise
3 cardamom pods, crushed
1 cinammon stick
350ml red wine
1 teaspoon grated nutmeg
1 small thumb-size fresh root ginger
40ml ruby port


  1. Put the sugar in a pan with 200 ml water, then bring to the boil and simmer, stirring to dissolve the sugar. Set the sugary syrup on one side.
  2. Rinse and dry the clementines, lemon and lime. Remove 6 pieces of clementine peel and 2 pieces of lemon and lime peel – approximately 8 x 3 cm – with a vegetable peeler. Each piece of peel should then be cut into about 30 very fine strips.
  3. Juice the clementines, lemons and lime, keep the clementine pulp (if there is any) and pour into a saucepan.
  4. Wrap the cloves, star anise, crushed cardamom pods and cinnamon stick in a muslin bag and add to the pan with any clementine pulp, the wine, strips of peel, grated nutmeg and ginger.
  5. Bring to the boil and simmer for 2 minutes, then remove from the heat. Leave to cool and infuse for 2 hours, then remove the muslin bag, ginger and strips of peel.
  6. Sieve to remove the fruit pulp, returning the strips of peel to the mixture. This helps the sorbet freeze, so don’t remove it.
  7. Stir in the port and sugar syrup then pour into an ice-cream maker and churn.
  8. Spoon the churned sorbet into a container or freeze until needed, removing it 20 minutes before serving so that it can soften a little.
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