THE RELUCTANT GOURMET COOKING COMMUNITY

dnelson · Posted: Tue Jan 08, 2008 9:48 am Post subject: Late Harvest Riesling Sorbet

Last September, my wife and I celebrated our 15th wedding anniversary. We had been given a bottle of Cave Spring Late Harvest Riesling Ice Wine by a fellow chef a number of years ago and had been saving it for a special occasion. I had a recipe and my Cuisinart Ice Cream maker, so this is what we did with that fine gift

These pics and comments are from a more recent batch from the 2007 holidays

Late Harvest Riesling Sorbet with Fresh Berries

Ingredients:

1-2/3 cups late harvest Riesling
1/2 cup sugar
1/2 cup water
1/4 cup fresh squeezed lime juice

Preparation:

Heat all ingredients over medium heat until sugar dissolves. Then bring to a boil for 30 or so seconds and cool for an hour or so in the fridge. I was in a hurry this time so I cooled it down quickly in an ice bath

Then use your ice cream maker to finish. (Took about 35 minutes in mine), I let the machine do all the work, and stopped it when the sorbet looked thickened to an applesauce consistency

then into the freezer. Stir every half hour three times once it goes into the freezer to keep it light. I stir every 30 or so minutes to keep the sorbet from seperating and to keep the consistency light.

Normally I take some fresh berries and tossed them in some of the wine just before plating and garnish the dessert. Really tasty. This time I used the sorbet as a palate cleanser, so I left out the berries.

I have had more fun with that ice cream maker than I ever thought I would. And does the grandson like to make his own Strawberry Ice Cream? Darn Tootin' Grand Dude! :D

NOTE: I like using the Ice Wine because of its high sugar content and intense flavor. It is NOT cheap,but for that special occasion or client...it is a home run!

Reluctant Gourmet · Posted: Tue Jan 08, 2008 8:39 pm Post subject:

Chef David,

I gave my wife an ice cream maker for Christmas (boomerang gift) and we are still getting used to it. The first attempt at Pistachio ice cream didn't go well....too soft but the next attempt with plain vanilla was much better.

I can't wait to try this sorbet but I'm looking for a good gelato recipe with prep tips. Anyone in the community have one?

RG

jfield · Joined: 18 Nov 2007 Posts: 553 Location: Cary, NC

Hi, dnelson. We make a very similar dessert component at the restaurant. Similar ingredients, but we use a "regular old" riesling and still freeze it then scrape it for a granita.

Tip to anyone who might not have an ice cream maker: you can still freeze (just in a pan in the freezer) any sorbet recipe and then scrape it with a fork. The texture will not be smooth like a sorbet--the ice crystals are too big for that, but the flavor will be great.