Riesling Sorbet

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup granulated sugar
• 1 cup water
• 1 cup riesling wine
• 1/2 cup frozen raspberries
• 1 tablespoon superfine sugar

Recipe

• 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 stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• 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 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.