© David Loftus
mulled wine sorbet
When it comes to mulled wine, I have a simple rule: always make more than you think you’ll need. Whenever I go to a party it always seems to run out. If you’re worried about wasting any leftovers, don’t be. You can pour it into ice cube trays and it will keep for months if you freeze it. Then, whenever anyone says, “Oh I feel like dessert’ you can just pop some cubes out and make this lovely little sorbet for a totally unexpected treat.
There are only two things you need to remember when making your mulled wine into sorbet: firstly, you have to cook off all the alcohol if you want the wine to freeze. And secondly, it’s important to give the mulled wine plenty of time to freeze, as the cubes need to be very hard for this sorbet.
Bring your mulled wine to the boil, and keep it on a rolling boil for around 5 to 6 minutes so the mixture becomes syrupy and the alcohol burns off. Let it cool completely then pour it into ice-cube trays and pop these in the freezer until you need them.
To make the sorbet, pop the cubes of frozen mulled wine into a food processor and give them one or two quick blitzes to break them down a little bit. Add your yoghurt or crème fraîche and whiz immediately until just blended.
Spoon the sorbet into little bowls or cups and either pop these back in the freezer to set a bit or serve right away with a biscotti or some lovely fresh fruit on the side.
• 2 ice cube trays of frozen mulled wine (see mulled wine recipe)
• 2 tablespoons natural yoghurt or crème fraîche