Made this for a holiday (Mother's Day) dinner a few years ago. Surprised that no one had reviewed this yet. Used Hogue Late Harvest Riesling. The taste is refreshing and the berries (I used strawberries, raspberries and blueberries) provided a nice counter-balance to the sweetness of the wine. You really want to try this recipe.
Late-Harvest Riesling Sorbet with 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.
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- Calories: 125
- Calories from fat: 2%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.8g
- Carbohydrate: 30.7g
- Fiber: 2.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 6mg
- Calcium: 18mg
- 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
- 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.
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Late-Harvest Riesling Sorbet with Berries Recipe at a Glance
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