Mulled Wine Sorbet Recipes

Steps:

• Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
• Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.

Steps:

• Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

Steps:

• Cut one orange in half and stud both halves with cloves.
• Place in a saucepan with the cinnamon sticks, wine, mixed spice and sugar.
• Stir over a low heat until sugar dissolves, then cover and cook over a very low heat for ten minutes.
• Cool, then strain.
• Juice the remaining orange and stir juice and port or brandy into the mulled wine.
• Refrigerate for several hours to chill completely.
• Pour the mixture into a shallow container and freeze until frozen at the edges.
• Remove from freezer and beat with an electric beater. Pour back into the container and re-freeze.
• Repeat two or three times.
• (Alternatively, use an ice-cream maker and follow manufacturer's directions).

Steps:

• Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
• In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
• Ladle into cups or mugs. Garnish each with a reserved orange round.

Steps:

• Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
• Remove from the heat and cool, leaving to infuse for about 30 mins.
• To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.