Late-Harvest Riesling Sorbet with Berries

Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: about 2/3 cup sorbet and about 1/3 cup berries)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Cynthia Nims,

June 2007