Scoop Kitchen
Gløgg Sorbet
Alcohol-free Scandinavian mulled grape sorbet with cinnamon, cardamom, clove and orange. Tastes like a Christmas market.
- Hands-on
- 15 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Sorbet
- Makes
- 4 servings6 servings
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
424 of 473 ml635 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Put 380 ml red grape juice380 ml red grape juice1⅔ cups red grape juice570 ml red grape juice570 ml red grape juice2⅓ cups red grape juice, 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar, ½ tsp ground cinnamon½ tsp ground cinnamon½ tsp ground cinnamon¾ tsp ground cinnamon¾ tsp ground cinnamon¾ tsp ground cinnamon, ¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom¼ tsp ground cardamom, ¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger¼ tsp ground ginger, a pinch of ground clovesa pinch of ground clovesa pinch of ground clovesa pinch of ground clovesa pinch of ground clovesa pinch of ground cloves and 1 tsp finely grated orange zest1 tsp finely grated orange zest1 tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest in a saucepan.
- Warm over medium heat, stirring, until it steams and the sugar has dissolved, about 5 minutes. Do not let it boil.
- Take it off the heat and stir in 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
- If it looks crumbly or powdery, add 15 ml red grape juice1 tbsp red grape juice1 tbsp red grape juice25 ml red grape juice1½ tbsp red grape juice1½ tbsp red grape juice and run Re-spin.
To serve: Top with a few raisins and toasted almond slivers, like a cup of gløgg.
Tips
- For a grown-up version, add 2 tbsp red wine or port before freezing. More alcohol stops the tubpint freezing hard.
- Whole spices work too: simmer a cinnamon stick, 3 cardamom pods and 2 cloves, then strain.
- Use pure red grape juice, not a grape drink with added water.
Texture not right? Find the fix in Texture help.
Why it works
Grape juice is already sweet, so a little extra sugar brings it to the sweetness a sorbet needs to stay soft. Warming the spices in the juice draws out their flavour.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 409 kcal, 2 g protein614 kcal, 3 g protein (709 ml24 oz). No common allergens in the ingredients.
Ratings & reviews
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