Craig has given us this gorgeous recipe to share with you.
As the head of the kitchen at the 1892 Spookhuis in Stanford, he is an innovative and passionate chef who finds inspiration in nature.
He brings us 'Christmas in your mouth' and this summery sorbet with a spicy twist is sure to add a fun and funky element to your menu these holidays.
'This sorbet reminds me of my younger days, when we all used to sit around the Christmas table, all those smells of the smoked gammon, studded with cloves, and glazed with honey and a dash of red wine.
The flavour of the cinnamon and cloves gives that warm fuzzy and relaxed feeling (just the way you want to feel at Christmas time) and the red wine being served iced cold is just a refreshing idea, specially for our sunny climate.
The spices help in digestion, and it also just adds a nice break from all the heavy foods. This could also be used as a great light dessert.
Enjoy it with some biscotti or just some homemade Christmas cookies.
I would like to wish everyone a happy festive season and a wonderful new year, from all of us at Mosaic farm and the 1892 Spookhuis.'
Spiced wine sorbet
125 ml sugar
310 ml water
375ml dry red wine
60ml orange juice
30ml red current jelly [strawberry jam also works]
1 cinnamon stick
5 whole cloves [lightly crushed]
2 ml ground nutmeg
1 egg white
Combine the sugar and water in a small pan, heat gently till the sugar had dissolved and then bring to the boil, allow to boil uncovered for 10 minutes, or until thickened slightly.
In a separate pan, add the wine, orange juice, jelly, cinnamon stick, cloves and nutmeg.
Stir over low heat till the jelly/jam has dissolved, and bring to the boil. Remove from heat and allow flavours to draw for 10 minutes, strain the wine mix into the sugar syrup. Pour mixture into ice trays and freeze until almost set.
Remove wine mixture from ice trays and place ice into a food processor or blender, add the egg white and mix till smooth, place into a container and allow to set till firm.