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 your “stay in” Valentine’s Day dinner, or any elegant meal. Make it extra special 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.

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

👩🏻‍🍳 Tamara Talks – Special Occasion Desserts!

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.  😉

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.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

  • plums – Choose black or purple plums for the most intense color. You need to pit the plums, so I strongly recommend using a freestone variety. I like Italian prune plums.
  • red wine – Choose a dry, medium-bodied red wine (merlot, grenache, tempranillo, etc.). It doesn’t have to be “top shelf,” but should be a wine you might actually drink!
  • sugar
  • whole spices – I specify cinnamon stick, cloves, star anise, and whole peppercorns. Feel free to play with these based on what you have.
  • lemon – You’ll need both lemon juice and zest.
2 scoops of Mulled Red Wine and Plum Sorbet in martini glasses.


What is the best way to store leftover sorbet?

I love these ice cream storage containers. However, I often scoop soft ice cream into a loaf pan after I freeze it to harden it. I press plastic up against the ice cream to prevent ice accumulation. Contact with air increases ice on the surface.

💭 Top Tips

If you’ve ever pulled ice cream from the freezer only to find it far too hard to scoop, you know how frustrating this is. Since making homemade ice creams, frozen custards, sorbets, and sherbets requires an investment of your time, it is worth having some tools to deal with rock-hard ice cream! 3 Tricks for Softening Rock-Hard Ice Cream in a Hurry has great information.

  • Thaw the ice cream in the refrigerator. 30 to 45 minutes in the refrigerator should bring it to about 8 degrees (good for scooping). I prefer this method.
  • Slice it into pieces. Using a sharp knife run through hot water to cut the ice cream into slices. Then run an ice cream scoop under hot water before scooping.
  • Thaw the ice cream in the microwave. This is my desperation method when I have guests and can’t scoop the ice cream. It can result in a melted mess if you’re not really careful. Try 20% power for 30 seconds. Check before proceeding another 30 seconds. My microwave is high power, and 30% will melt it.

Dip your ice cream scoop in cold water before each scoop. Ice cream is likely to stick to a dry scoop, but it will slide off of a wet scoop.

I don’t make a lot of desserts, and we don’t eat many sweets. When I do work on a dessert recipe, I strive to make it “different” and creative. If you give this plum sorbet recipe a try, I’d love to have you rate the recipe and comment in the box below!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Mulled Red Wine and Plum Sorbet in martini glasses with sprig of mint and chocolate.

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!
5 from 7 votes

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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Desserts
Cuisine American
Servings 6 servings
Calories 205 kcal


  • 1 pound ripe red - black, or prune plums, halved lengthwise and pitted
  • ¾ cup dry red wine
  • ¾ cup sugar
  • ¾ 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


  • 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.)
  • 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.
  • 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.
  • Chill, covered, until cold, at least 2 hours.
  • Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
  • 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!


Calories: 205kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions:

❤️2016 Valentine’s Day Menu

A square white plate with Seared Scallop with Mushroom Risotto, a black fork, and grilled asparagus.

Seared Scallop With Mushroom Risotto

A bronze plate with 2 grilled lamb chops, compound butter, mashed potatoes, and sautéed spinach.

Grilled Lamb Chops With Compound Butter

Mulled Red Wine and Plum Sorbet in martini glasses with sprig of mint and chocolate.

Mulled Red Wine and Plum Sorbet

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  1. Tamara…you naughty girl!! THIS was definitely beyond mere sustenance…but sooo good for the soul,esp mine!! 😛 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 😉 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 🙂 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. 🙂

  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 🙂 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!