Late Harvest Riesling Sorbet With Berries Recipes
RIESLING SORBET
An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.
Provided by JackieOhNo
Categories Frozen Desserts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
- Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
- The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
- Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.
Nutrition Facts : Calories 189.1, Fat 0.1, Sodium 1.5, Carbohydrate 38.5, Fiber 1.4, Sugar 34.9, Protein 0.3
WINTER SORBET SAMPLER
Categories Food Processor Ice Cream Machine Berry Fruit Dessert Freeze/Chill Frozen Dessert Cranberry Grapefruit Pear Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- For Grapefruit Sorbet:
- Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.
- For Cranberry Sorbet:
- Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
- For Pear Sorbet:
- Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.
- Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
- Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.
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