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    You are in: Home / Recipes / Riesling Sorbet Recipe
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    Riesling Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    JackieOhNo!'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
    3. 3
      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.
    4. 4
      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.

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    Nutritional Facts for Riesling Sorbet

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 189.0
     
    Calories from Fat 0
    37%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.5 mg
    0%
    Total Carbohydrate 38.5 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 34.9 g
    139%
    Protein 0.2 g
    0%

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