Monday, December 27, 2010

Mulled Wine Sorbet

Another wintery inspiration from the beverage I served at Thanksgiving.  Another drink turned ice cream that is perfect for drinking/eating in front of the fireplace at your chalet in Chamonix (or your digital fireplace DVD).

I made this for the AIF NYYP holiday party at Rahul's place. It accompanied Meghna's cookies as dessert. 

Mulled Wine Sorbet, recipe adapted from here and here

Makes about 1 quart

  • 1/2 of a bottle of red wine - I used Purple Moon Merlot from Trader Joe's.  At $4 bucks a pop, can't go wrong!
  • 1 1/4 cup sugar
  • 1 cup water
  • Juice from 1 fresh squeezed orange
  • Juice from 1 fresh squeezed lemon
  • Lemon zest from that same lemon
  • 2 cloves
  • 3 cinnamon sticks
  • 1/2 tsp. nutmeg
Combine the sugar, water, wine lemon zest and spices into a medium saucepan and let it simmer over low heat for about 30 minutes stirring occasionally.

Let it cool to room temperature and stir in the orange and lemon juices.  Strain the mixture, cover the mixture and let it chill in the fridge from 4 hours to overnight. 

Churn in your ice cream maker per directions - I churned it for about 20 minutes. 

Ending Notes:  The ice cream was of course very flavorful, and received rave reviews by all taste testers.  I think most testers appreciated the fact that this sorbet wasn't laced with heavy cream and whole milk and just some wine and freshly squeezed citrus fruits.  Try this one before New Years!

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