Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Cynthia Nims
Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

125 calories; calories from fat 2%; fat 0.3g; poly fat 0.1g; protein 0.8g; carbohydrates 30.7g; fiber 2.5g; iron 0.6mg; sodium 6mg; calcium 18mg.
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