Riesling Sorbet

Recipe by JackieOhNo
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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