Late Harvest Riesling Sorbet With Berries Recipes

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WINTER SORBET SAMPLER



Winter Sorbet Sampler image

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

Pink Grapefruit Sorbet
1 3/4 cups Essencia (or other sweet dessert wine)
2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)
1/2 cup plus 2 tablespoons sugar
2 tablespoons light corn syrup
1 tablespoon grenadine syrup
1 1/2 teaspoons grated pink grapefruit peel
Cranberry Sorbet
2 cups fresh or frozen cranberries
1 1/2 cups water
1 cup tawny Port
1 cup sugar
Pear Sorbet
2 1/4 pounds ripe pears, peeled, quartered, cored
1 3/4 cups plus 2 tablespoons Gewürztraminer or other dry white wine
3/4 cup sugar
2 tablespoons light corn syrup
Fresh mint leaves

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.

BERRY SORBET



Berry Sorbet image

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for Berry Sorbet

Steps:

  • Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
  • Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

RIESLING SORBET



Riesling Sorbet image

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

1/2 cup granulated sugar
1 cup water
1 cup riesling wine
1/2 cup frozen raspberries
1 tablespoon superfine sugar

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

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