A pastry chef and consultant in Swampscott, Mass., Judy Mattera developed a fondness for making sorbets such as this one as Executive Pastry Chef at The Federalist at XV Beacon in Boston.

Ingredients:

3 cups Pinot Noir
1 cup sugar
1/2 vanilla bean, split and scraped
1 cinnamon stick
juice from 1/2 lemon
sachet of 7 whole cloves and 3 star anise
3 1/2 cups water

Instructions:

1. Using cheese cloth, make a sachet with the whole cloves and star anise.
2. In a large non-reactive pot, bring to boil all of the above ingredients, except water.
3. Reduce heat and cook until sugar has dissolved and flavors have simmered, about 15 minutes. Cool.
4. Add water. Stir and remove sachet.
5. Strain through chinois or fine mesh strainer into large 9x13 inch baking dish and freeze.

Recipe courtesy Judy Mattera, Swampscott, Mass., www.mysweetsolutions.net; photo courtesy Calloway Photo

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