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!
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Ingredients
- 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
Instructions
- 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.
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!
Nutrition
Calories: 205kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. 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: tamara@beyondmeresustenance.com