I made this one Christmas, but had to leave before it was served. I got rave reviews. Never made it since, but I think I will soon. Because of the alcohol, it is easy to serve and doesn’t go icy.
- 175g sugar
- 175ml water
- 275ml red wine (such as a rioja)
- 3 cloves
- 1/3 tsp cinnamon
- 1/8 tsp grated nutmeg
- 1 orange
- 1 1/2 lemons
- 2 tbsp ruby port
- 1 egg white
- Make a syrup. Add the sugar to the water, bring to boiling and simmer for 15 minutes. Cool and then chill in the fridge
- Use a shredding tool or small knife to remove strips of zest from the orange and the lemon. Halve the fruit and squeeze out the juice.
- Put the wine, spices, orange juice, lemon juice and zest in a saucepan, simmer for 5 minutes and then cool.
- Once the wine is cold, add the port and put this in the fridge to chill
- When the syrup and the wine are well chilled, add 225ml of the syrup into the wine mixture, and put this into an ice-cream machine and churn for 8 minutes.
- Meanwhile, beat the egg whites with a whisk, until foamy, and add that to the ice-cream maker, and keep churning for another eight minutes.
- Put the sorbet into a rectangular plastic box, and store in the freezer for up to a month.
If you don’t have an ice-cream machine, put the port and wine mixture in the freezer for a couple of hours, and then beat in the egg-whites, and return to the freezer. Take it out every hour or so for the next six hours, and give it a stir.