Dangerously more-ish; you could find yourself sneaking the odd spoonful out of the freezer. You don’t need expensive wine to make this but don’t use really cheap vinegary stuff either. A Chilean Merlot is a good option.
Remove 2 broad strips of rind from the orange and 1 strip from the lemon using a peeler. Squeeze both the citrus fruits.
Put the rind and juice into a saucepan with all the other ingredients and 150ml (¼ pt) water. Bring to the boil, stirring a little to help the sugar dissolve, then turn the heat down and simmer for one minute.
Remove from the heat and leave to cool completely.
Strain the mixture into a jug then either churn in an ice-cream machine or pour into a shallow container and freeze in the freezer, removing the mixture and beating it about 4 times during the freezing process. (This is to break down the crystals and ensure a smooth sorbet).
You can either whizz it in the food processor or do it by hand with a fork.
Keep the sorbet, covered with a lid, greaseproof paper or clingfilm, in the freezer. I find it needs to be left overnight and on the coldest setting to get firm.
Sorbets are never ‘at their best’: they just taste ‘freshest’ within 4 days of being made, so use it within that time frame.
See our suggestions for more Christmas desserts.