Simple Way to Make Super Quick Homemade Sorbet au vin chaud et aux épices

admin    June 01, 2022    French Food    Comment   

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Award-winning Sorbet au vin chaud et aux épices. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sorbet au vin chaud et aux épices, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sorbet au vin chaud et aux épices delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sorbet au vin chaud et aux épices is Pour 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Sorbet au vin chaud et aux épices using 6 ingredients and 7 steps. Here is how you cook it.

C'était mon dessert pour la Saint Valentin… Un sorbet au vin chaud… Vous l’avez bien compris, j’ai eu l’idée de transformer mon vin chaud aux épices en un délicieux sorbet que j’ai accompagné d’un cake chocolat, noisette… mumm quel bonheur !

Ingredients and spices that need to be Take to make Sorbet au vin chaud et aux épices:

1. 75 cl vin rouge
2. 1 berlingot d’épices à vin chaud de chez Max Daumin
3. 50 gr sucre Rapadura
4. 2 rondelles de citron bio
5. 150 gr d’eau minérale
6. 150 gr sucre en poudre

Steps to make to make Sorbet au vin chaud et aux épices

1. Verser le vin dans une casserole. Ajouter le sucre et les épices. Mélanger avec une cuillère en bois.
2. Ajouter les rondelles de citron.
3. Mettre en chauffe jusqu’à la limite de l’ébullition.
4. Couper la chauffe et laisser infuser jusqu’à complet refroidissement.
5. Ajouter l’eau minérale et le sucre en poudre dans une autre casserole. Porter à frémissement. Couper la chauffe aux premiers bouillons. Laisser refroidir complètement.
6. Verser le vin chaud refroidi sur le sirop en prenant soin de le passer au travers d’un filtre ou d’une passoire tamis pour éliminer les dépôts d’épices.
7. Bien mélanger et conserver au réfrigérateur pendant au moins 1 heure voire ½ journée avant de faire prendre en turbine à glace pour environ 20 minutes.

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