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Mincemeat and Mulled Wine Sorbet

Mincemeat and Mulled Wine Sorbet is a modern British recipe for a sorbet made from leftover Christmas mulled wine and mincemeat. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat and Mulled Wine Sorbet.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+3 hours freezing)

Serves:

6

Rating:

Tags : Vegetarian RecipesDessert RecipesBritish Recipes

This may sound a little weird, but it’s a great way of using-up leftover Christmas mincemeat and leftover mulled wine. It’s also very tasty and makes a great palate cleanser. I usually serve it as a dessert for New Year. Duck is usually the meat of the day and this makes a great (and lighter) contrast to the main meal.

Ingredients:

500g (2 cups) mincemeat
1l (4 cups) mulled wine
2 oranges (zest only)

Method:

If your mincemeat contains suet (whether animal based or vegetarian) it’s best to cook it first. Simply spoon into a baking dish, pop it in an oven pre-heated to 160°C and bake for 20 minutes then set aside until completely cooled.

In a food processor, slowly liquidise the mincemeat, then gradually add the wine. Grate in the orange zest, and leave to infuse for half an hour. Pass the liquid through a fine-meshed sieve (preferably a chinoise), turn into a freezer-proof container and pop on the lid. Freeze for 30 minutes, fork through the mix, breaking up any large pieces of ice, return to the freezer and repeat every 30 minutes until the sorbet's the right consistency.