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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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