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Mulled Red Wine and Plum Sorbet

Mulled wine spices add vibrant flavor notes to this Mulled Red Wine and Plum Sorbet… A light, refreshing finish to any elegant meal with a sprig of mint and a square of dark chocolate!

Mulled Red Wine and Plum Sorbet  in 2 martini glasses with a vase of flowers in the background.

Dessert is always a “guilty pleasure,” and one I seldom succumb to. Valentine’s Day joins Christmas, Thanksgiving, and my birthday as days that I ignore my ridiculous self-discipline, and just savor a dessert! Mulled Red Wine and Plum Sorbet is one I’ve made a few times over the years. My recipe evolved from this recipe from Epicurious, with fresh plums, red wine, and spices. It is refreshing and light – a perfect finale to our special Valentine’s Day menu. I’ve intensified the mulled wine flavors by adding star anise and clove to the cinnamon stick and black pepper. I think Graham Kerr might approve.  ๐Ÿ˜‰

I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

~~ Graham Kerr

There is a certain appeal to this make-ahead dessert – it must be made in advance and frozen at least an hour prior to serving to harden. The plum purée can be made and chilled up to a day before freezing, and it can be stored in the freezer up to a week. The flexibility of this sorbet allowed me to focus on my starter and main courses. My original “plan” was to make the sorbet the day before, but we planted about 3 dozen plants instead! I did, however, make it early in the day…

When the plates were cleared after our sumptuous meal, I scooped the sorbet into pretty martini glasses, garnished with a square of dark chocolate and a sprig of mint, and served with a tiny glass of port… truly a lovely ending to the meal.

Mulled Red Wine and Plum Sorbet

Yield: 6 servings

Mulled Red Wine and Plum Sorbet

Mulled Red Wine and Plum Sorbet

Mulled wine spices add vibrant flavor notes to this red wine and plum sorbet... A light, refreshing finish to any elegant meal with a sprig of mint and a square of dark chocolate!

Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes


  • 1 pound ripe red, black, or prune plums, halved lengthwise and pitted
  • 3/4 cup dry red wine
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 3-inch cinnamon stick
  • 3 cloves
  • 3 star anise
  • 8 black peppercorns
  • 2 3- by 1-inch strips lemon zest (removed with a vegetable peeler)
  • 1 teaspoon fresh lemon juice


  1. Make a spice bag with the cinnamon stick, cloves, star anise, and peppercorns. (Otherwise you'll need to count and fish them all out before you puree the mixture.)
  2. Add prepared plums, red wine, sugar, water, spice bag, lemon juice and zest, and a pinch of salt to a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes.
  3. Discard whole spices and zest. Pour mixture into a deep mixing bowl, and allow it to cool. Purée using an immersion blender* until very smooth. Force purée through a fine-mesh sieve into a bowl, discarding any solids.
  4. Chill, covered, until cold, at least 2 hours.
  5. Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
  6. Using an ice cream scoop, place 2 rounded scoops into each glass. Garnish with mint sprig and a square of dark chocolate if desired.


If you don't have an immersion blender (you need one!), puree in a blender, but cool it first!

Berries work really well in this recipe too!

Nutrition Information:

Amount Per Serving: Calories: 205

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Valentine’s Day Menu 2016:

Seared Scallop And Mushroom Risotto
Prima (First Course) – Seared Scallop And Mushroom Risotto
Grilled Lamb Chops With Bleu Cheese and Herb Butter and Spinach Roman Style
Main Course – Grilled Lamb Chops With Bleu Cheese and Herb Butter and Spinach

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  1. Tamara…you naughty girl!! THIS was definitely beyond mere sustenance…but sooo good for the soul,esp mine!! ๐Ÿ˜› LOVE this. ANd the quote, would you believe its one of faves too?? So happy to say that we are FEATURING this gorgeousness on #SaucySaturday! Thanks so much for continually blowing us away with your beautiful creations… <3

    1. Yay! Thanks Swayam! You’re a woman after my own heart… I love that you appreciate the quotes on my blog ๐Ÿ˜‰ As always, I love #SaucySaturday! Have a super weekend!

    1. Thanks so much Christine! I’m not a dessert maker (or eater most of the time) but this is a lovely combination, and the perfect ending to our Valentine’s Day meal…

    2. I’d love to make it for you Christine! You are just my kinda gal ๐Ÿ™‚ I love #SaucySaturdays because I feel a connection with some of the bloggers that meet there… Have a good weekend!

  2. This looks and sounds delicious! I recently used wine in a frozen yogurt for the first time and it turned out really well. I love the use of plums here, too!

    1. Thanks Dana! I’ll have to look for a recipe… I love frozen yogurt too! I just try to keep dessert calories fairly low and flavors pretty light. ๐Ÿ™‚

  3. I’m right there with you on the lack of self-discipline on Valentine’s Day (and all the other holidays)! I wish I had this recipe when I lived in my last place back in Victoria – I had a big plum tree in my back yard and it definitely delivered! Love love love the colours in this dessert! It looks so tasty too ๐Ÿ™‚ Thanks for the recipe!!

    1. A plum tree in the back yard would be so amazing! I used black plums, and when combined with the red wine, they produced such a gorgeous color… Thanks so much!

  4. The flavors in this sound incredible and that color is gorgeous! I love that it can be made ahead so I can dream of the frozen treat waiting for me at the end of a meal.

    1. It really is nice to be able to serve a lovely dessert after an elegant meal, and have it ready to scoop into pretty glassware… Thanks for stopping by Kathrina!