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.
1 2/3 cups late-harvest riesling
1/2 cup water
1/2 cup sugar
1/4 cup fresh lime juice
1 cup blackberries
1 cup blueberries
1/2 cup raspberries
2 tablespoons sugar
3 tablespoons late-harvest riesling
1/2 teaspoon grated lime rind
How to Make It
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.
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.
To prepare berries, combine blackberries and remaining ingredients; toss gently. Cover and chill. Serve sorbet topped with berries.