Mulled wine sorbet

The Romans may have invented both mulled wine and sorbet, but I am somehow doubt they every thought of combining the two. I made this idea up when I had some mulled wine left over from making poached pears. It is perfect for Christmas day for a cheeky ‘between course’ after the fish and before the meat.

Mulled wine sorbet

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Serves: 6
Cooking Time: 2 hours


  • 750ml mulled wine



Put the wine in an ice cream maker and churn for about 2h until semi-frozen. Box and freeze.

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