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!
Course Dessert
Cuisine American
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 6
Author Tamara Andersen


  • 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.

Recipe Notes

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!