Spiced Merlot Reduction

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 5 cinnamon sticks
  • 5 cloves
  • 1 nutmeg
  • 1 kg / 2 lb 3.27 oz Merlot
  • 500 g / 1 lb 1.64 oz sugar


  1. Toast the spices on a sheet pan in a hot oven or in a sauté pan over medium heat, then crush them. Place the spices and the wine in a saucepan and stir in the sugar.
  2. Cook over medium-low heat until the liquid has reduced to a syrup consistency, about 45 minutes. Skim the liquid throughout the cooking process.
  3. Strain through a fine-mesh strainer.
  4. Cool over an ice bath. Reserve refrigerated. This will last for up to 1 month since it is a sugar-based syrup.