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Late-Harvest Riesling Sorbet with Berries

Photo: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: about 2/3 cup sorbet and about 1/3 cup berries)
The late-harvest version of the wine has a higher sugar content than standard riesling. Fresh lime juice offsets the sweetness in our refreshing dessert. Use a combination of any fresh berries you have on hand, including strawberries.

Ingredients

  • Sorbet:
  • 1 2/3 cups late-harvest riesling
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup fresh lime juice
  • Berries:
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 tablespoons sugar
  • 3 tablespoons late-harvest riesling
  • 1/2 teaspoon grated lime rind

Nutrition Information

  • calories 125
  • caloriesfromfat 2 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 30.7 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 6 mg
  • calcium 18 mg

How to Make It

  1. To prepare sorbet, combine first 4 ingredients in a small saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high; bring to a boil. Cook 30 seconds. Pour mixture into a bowl; cool. Cover and chill 1 hour.

  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 2 hours or until firm.

  3. To prepare berries, combine blackberries and remaining ingredients; toss gently. Cover and chill. Serve sorbet topped with berries.