In this recipe, we’ll step away from the usual descriptions of grape types and share some special mulled wine variations. They are perfect for a cozy weekend or a delightful surprise for your loved ones.
Mulled Wine Sorbet:
When making mulled wine, it’s always better to prepare a little extra—better to have leftovers than not enough! But if you do end up with a few spare glasses, don’t pour them out. Instead, turn them into a refined mulled wine sorbet!
Ingredients:
- 2 portions of frozen mulled wine
- 2 tablespoons of thick yogurt or heavy cream
To freeze the wine properly, you need to remove the alcohol first—bring it to a boil and let it simmer for 5-6 minutes. Then, let it cool, pour it into molds or ice cube trays, and freeze well.
When you're ready to make the sorbet, take out the frozen mulled wine, crush it into fine pieces using a blender, add the cream or yogurt, and quickly blend until smooth. Scoop the mixture into small bowls and let it sit in the freezer for a few minutes before serving.
Serve with cookies or fresh berries for an elegant touch!
Jamie Oliver’s Mulled Wine:
Another exceptional hot wine recipe from the famous British chef.
Ingredients:
- 2 mandarins
- Zest of 1 lemon
- Zest of 1 lime
- 250 g sugar
- 6 cloves
- 1 cinnamon stick
- 3 bay leaves
- A pinch of nutmeg
- Half a vanilla pod or ½ teaspoon vanilla extract
- 2 star anise pods
- 2 bottles of dry, fruity red wine
Instructions:
Peel the mandarins, lemon, and lime. In a large pot, combine the sugar with the citrus zest and freshly squeezed mandarin juice. Add the cloves, cinnamon stick, bay leaves, a bit of grated nutmeg, and vanilla.
Pour in just enough wine to cover the sugar. Stir over medium heat until the sugar completely dissolves, then bring to a boil. Let it simmer for 4-5 minutes until a thick, fragrant syrup forms.
Once the syrup is ready, reduce the heat, add the star anise, and pour in the remaining wine. Warm the mulled wine for another 5 minutes without bringing it to a boil to preserve all the delicate aromas.
Serve hot, garnished with fresh citrus slices or extra spices to taste!
Mulled Wine Sorbet:
When making mulled wine, it’s always better to prepare a little extra—better to have leftovers than not enough! But if you do end up with a few spare glasses, don’t pour them out. Instead, turn them into a refined mulled wine sorbet!
Ingredients:
- 2 portions of frozen mulled wine
- 2 tablespoons of thick yogurt or heavy cream
To freeze the wine properly, you need to remove the alcohol first—bring it to a boil and let it simmer for 5-6 minutes. Then, let it cool, pour it into molds or ice cube trays, and freeze well.
When you're ready to make the sorbet, take out the frozen mulled wine, crush it into fine pieces using a blender, add the cream or yogurt, and quickly blend until smooth. Scoop the mixture into small bowls and let it sit in the freezer for a few minutes before serving.
Serve with cookies or fresh berries for an elegant touch!
Jamie Oliver’s Mulled Wine:
Another exceptional hot wine recipe from the famous British chef.
Ingredients:
- 2 mandarins
- Zest of 1 lemon
- Zest of 1 lime
- 250 g sugar
- 6 cloves
- 1 cinnamon stick
- 3 bay leaves
- A pinch of nutmeg
- Half a vanilla pod or ½ teaspoon vanilla extract
- 2 star anise pods
- 2 bottles of dry, fruity red wine
Instructions:
Peel the mandarins, lemon, and lime. In a large pot, combine the sugar with the citrus zest and freshly squeezed mandarin juice. Add the cloves, cinnamon stick, bay leaves, a bit of grated nutmeg, and vanilla.
Pour in just enough wine to cover the sugar. Stir over medium heat until the sugar completely dissolves, then bring to a boil. Let it simmer for 4-5 minutes until a thick, fragrant syrup forms.
Once the syrup is ready, reduce the heat, add the star anise, and pour in the remaining wine. Warm the mulled wine for another 5 minutes without bringing it to a boil to preserve all the delicate aromas.
Serve hot, garnished with fresh citrus slices or extra spices to taste!
