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Mulled Fruit Sorbet

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2 teaspoons powdered gelatine
500 g (1 lb) mixture of soft fruits such as apricots, peaches, plums, raspberries, blackberries, strawberries
1 clementine
14 whole cloves
2 cinnamon sticks, halved
Grated rind and juice of 1 orange
250 g (8 oz) caster sugar
300 ml ( pint) red wine
Shredded orange rind, to decorate


Serves: 6


1 In a small bowl, sprinkle gelatine over 1 tablespoon water.

2 If necessary, remove stones from fruits. Put all fruits in a saucepan. Stud clementine with cloves and add to pan with cinnamon, orange rind and juice, sugar and wine.

3 Bring just to the boil. Reduce heat, cover and simmer very gently for 10 minutes. Remove from heat and leave to cool.

4 Remove clementine and cinnamon, then blend fruits and liquid in a food processor. Press through a sieve to remove pips then turn into a freezer container. Freeze for about 1 hour, until firm around edges.

5 Turn mixture into a bowl and whisk until paler in colour and smooth. Return to the freezer, until almost firm.

6 Whisk and once more freeze until firm.

7 Transfer sorbet to fridge 30 minutes before serving. Scoop sorbet into glasses and decorate with the shredded orange rind.

COOK'S TIPS:- This is a perfect dessert for a celebration dinner as it can be made well in advance. For convenience, scoops can be arranged on a tray in a single layer and returned to the freezer until ready to serve.

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