Mulled Red Wine and Plum Sorbet

• Produce

  • 1 lb Or prune plums, ripe red black

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 (3-inch cinnamon stick
  • 3 Cloves
  • 8 Peppercorns, black
  • 3 Star anise
  • 3/4 cup Sugar

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

• Liquids

  • 3/4 cup Water

• Other

  • 2 (3- by 1-inch strips lemon zest (removed with a vegetable peeler

Found on beyondmeresustenance.com

Description

Ingredients

• 1 pound ripe red, black, or prune plums, halved lengthwise and pitted
• 3/4 cup dry red wine
• 3/4 cup sugar
• 3/4 cup water
• 1 (3-inch) cinnamon stick
• 3 cloves
• 3 star anise
• 8 black peppercorns
• 2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)
• 1 teaspoon fresh lemon juice

Directions

• Make a spice bag with the cinnamon stick, cloves, star anise, and peppercorns. (Otherwise youll need to count and fish them all out before you puree the mixture.)
• Add prepared plums, red wine, sugar, water, spice bag, lemon juice and zest, and a pinch of salt to a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes.
• Discard whole spices and zest. Pour mixture into a deep mixing bowl, and allow it to cool. Purée using an immersion blender* until very smooth. Force purée through a fine-mesh sieve into a bowl, discarding any solids.
• Chill, covered, until cold, at least 2 hours.
• Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
• Using an ice cream scoop, place 2 rounded scoops into each glass. Garnish with mint sprig and a square of dark chocolate if desired.