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.

The Delia Online Cookery School: Make sure your spices are at their best, watch our video showing how to buy and store spices, just click here to play.

This recipe is taken from Delia Smith’s Christmas. Makes 1¾ pints (1 litre)

  • method
  • Ingredients


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.


You will also need a 2½ pint (1½ litre) plastic freezer box.

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