Late-Harvest Riesling Sorbet With Berries |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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From Cooking Light June 2007 (Cook time is chill time) Ingredients:
1 2/3 cups late-harvest riesling wine |
1/2 cup water |
1/2 cup sugar |
1/4 cup fresh lime juice |
1 cup blackberry |
1 cup blueberries |
1/2 cup raspberries |
2 tablespoons sugar |
3 tablespoons late-harvest riesling wine |
1/2 teaspoon grated lime rind |
Directions:
1. To prepare sorbet, combine first 4 ingredients in a small saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring occasionally.
2. Increase heat to medium-high; bring to a boil. Cook 30 seconds.
3. Pour mixture into a bowl; cool. Cover and chill 1 hour.
4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
5. Spoon sorbet into a freezer-safe container; cover and freeze 2 hours or until firm.
6. To prepare berries, combine blackberries and remaining ingredients; toss gently.
7. Cover and chill.
8. Serve sorbet topped with berries.
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