Mulled Wine Sorbet
This is a truly special sorbet, perfect for serving to anyone suffering from a surfeit of Christmas indulgence. I am indebted to Caroline Liddell and Robin Weir for the recipe from their splendid book on ice creams, Ices: the Definitive Guide.
Makes 1¾ pints (1 litre)
|10 fl oz (275 ml) red wine|
|6 oz (175 g) granulated sugar|
|¼ level teaspoon ground cinnamon|
|1/8 level teaspoon freshly grated nutmeg|
|2 tablespoons ruby port|
|1 large egg white|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 2½ pint (1½ litre) plastic freezer box.|
This recipe is taken from Delia Smith’s Christmas.
Begin by making a syrup. This you do by adding the sugar to 6 fl oz (175 ml) water, heating it in a saucepan to boiling point, stirring gently, then simmering for 15 minutes. Remove from the heat and allow to cool before pouring it into a bowl and chilling in the refrigerator.
Now, using a potato peeler, remove three strips of zest (coloured part only) from the orange and one of the lemons, then cut these finely across to give hair-like shreds. Squeeze the juice from all the citrus fruit.
Next heat the wine, spices, orange and lemon juices together with the zest in a saucepan (not aluminium), simmer gently for 5 minutes, then leave to cool. When cool add the port, pour this into a separate bowl and put it into the refrigerator to chill (I often do this overnight).
When both liquids are completely chilled, add 8 fl oz (225 ml) of the syrup to the wine mixture, put it in an ice-cream maker and churn for 8 minutes.
Meanwhile beat the egg white until foamy but not holding stiff peaks, then add that and continue to churn for about another 8 minutes (or according to the manufacturer's instructions). Then place the sorbet in a plastic freezer box in the freezer till needed. If you don't have an ice-cream machine put the wine and syrup mixture into a rectangular plastic box and freeze, covered, for up to 2-3 hours or until it reaches the stage of becoming thicker, icy and opaque.
Add the beaten egg white at this stage (as above) and continue to freeze for a further 6-7 hours, stirring it at hourly intervals.
The beauty of this sorbet is that you can serve it straight from the freezer as the alcohol gives it a nice soft consistency.
Use within 1 month.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
It may look as if this Italian classic took hours to make, but in fact you just assemble a few ingredients in a loaf tin and there you have it - a lovely dessert that will earn you plenty of compliments.
This lovely cinnamon ice cream is the perfect accompaniment to Christmas desserts.
Refreshing to eat and easy to make, all you need to serve this lovely dessert is some whipped cream.
Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
Most Popular recipes
03 Jul 2015 11:37
Galvanina Week 2
03 Jul 2015 17:41
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
03 Jul 2015 16:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30