Raspberry Riesling Sherbet
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Author Notes: I love wine and I love making frozen confections. It’s hard for me to believe this is my first foray into making “wine-scream”; this was inspired by a recent Lot18 tweet on the same topic. Soon after, my mind started buzzing with all the different flavors combinations and possibilities, which are endless. Sweet and tart, this light and refreshing sherbet is bursting with fresh raspberries and is the perfect treat for long, hot summer days. - gingerroot - gingerroot
Food52 Review: Gingerroot's sherbet is awesome. I loved the creamy tang of buttermilk with the bright, vibrant raspberries. The riesling is a wonderful touch that adds something very special. Be sure to use a riesling that you really like. Try one of the drier styles if you prefer. - biffbourgeois - biffbourgeois
Makes about 1 quart
- 8 ounces fresh raspberries (preferably organic)
- 5 ounces granulated sugar
- 3/4 cups dry Riesling (I used a lovely one from Barossa Valley with notes of lime)
- 2 cups well-shaken buttermilk
- 1/2 cup milk
- Wash and dry berries. Add berries, sugar and Riesling to a small saucepan, and bring heat up just to a simmer. Allow mixture to bubble, slowly yet consistently and cook for 25 minutes, stirring and breaking up berries.
- Strain mixture through a sieve into a large glass measure (I used my quart Pyrex), pressing down and scraping seeds from side to side with a spatula, and then scraping the pulp from the underside of the sieve into the container. I did this for a good 10 minutes and got the liquid plus as much of the thickened pulp from the fruit, without the seeds (just over a cup). Cover with plastic wrap and refrigerate, at least three hours or overnight.
- When ready to make sherbet, add buttermilk and milk to raspberry-Riesling mixture and stir to combine. Pour mixture into ice cream maker and process according to manufacturer’s directions. After about 30 minutes, you should have a soft, airy sherbet; enjoy immediately, since surely there will be someone waiting as patiently as you have, to dig in. If you need to store before enjoying, transfer to an airtight container and freeze until ready. NOTE: Texture is best right out of the ice cream maker; allow sherbet to sit out for 5-7 minutes before serving if frozen.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Raspberries
Tags: Easy, I scream for wine-scream, refreshing, Riesling, Summer, sweet, tart
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almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yay! I'm happy this is an EP!
almost 2 years ago Sydney
I have been craving something like this for a long time! I really do love it when recipes call for just a few ingredients. When in comes to dessert, especially within the realm of ice creams, sorbets, and sherbets, less is always more ;) Best of luck gingerroot!!
almost 2 years ago gingerroot
Thanks, Sydney! Let me know what you think if you try this.
almost 2 years ago SouffleBombay
I think this is what will make me finally use the Cusinart Ice Cream Maker I just HAD to have like 4 years ago! Great recipe!! Good Luck!
almost 2 years ago gingerroot
Thanks SouffleBombay! I hope you enjoy it if you try it!
almost 2 years ago Beautiful, Memorable Food
Yum! I was thinking cabernet as another possibility too, what do you think?
almost 2 years ago gingerroot
Thank you! I think Cab would be delicious as long as it was easy drinking and not too big. I'm about to post another wine scream I made this week with raspberries and Malbec.
almost 2 years ago lorigoldsby
This would be a great dessert when hosting a game night of "drunko"
almost 2 years ago gingerroot
Thanks, Lori!
almost 2 years ago lapadia
"Wine-scream", too funny, gingerroot. My neighbor's granddaughter calls the frozen yogurt I make "yogurt-scream". Buttermilk is a great ingredient to use; I used it with lime for an ice cream here on F52...works wonderfully. I have never used wine, or ChezSuzanne's Prosecco to make a sorbet or ice cream. I will be trying that soon! Lovely photo!
almost 2 years ago gingerroot
Thanks, lapadia! Yogurt-scream, I love that too. Your Raspberry-Coconut Custard pie looks amazing!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yum! Love the idea of wine-scream. That's awesome. Also, love the use of buttermilk in this. It sounds wonderful.
almost 2 years ago gingerroot
Thanks, fiveandspice! Can't take total credit for wine-scream (Lot18 called it that first) but I also can't stop saying it, or thinking about it, hee hee. The buttermilk gives it that extra pop of flavor.
almost 2 years ago healthierkitchen
So delicious! Will have to get my ice cream maker out for this one!
almost 2 years ago gingerroot
Thank you, healthierkitchen! I hope you try it, I think it might be one of my favorite frozen flavor combinations.
almost 2 years ago kmartinelli
What an amazing combo! Love it.
almost 2 years ago gingerroot
Thanks, k! It is an easy, sweet summer treat.
almost 2 years ago Lizthechef
Wonderful - time for me to jump on the wine-scream wagon.
almost 2 years ago gingerroot
Thanks so much, Liz! I'm already plotting my next wine-scream. : )
almost 2 years ago singing_baker
The addition of the riesling is genius!
almost 2 years ago gingerroot
Thanks singing_baker! I was curious to see if a Riesling would work, and was pleased with the result. While it adds to the overall flavor, the raspberries are the star.
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Love! I made a sorbet last year with plums and Prosecco--I love making frozen desserts with wine, too.
almost 2 years ago gingerroot
Thanks, drbabs! I remember your lovely plum/Prosecco sorbet and hope to try it soon.
almost 2 years ago TheWimpyVegetarian
Oh man, I just saw this!! We were definitely on the same wavelength. I've never made ice cream with buttermilk and it sounds like the perfect combination with the raspberries and wine. Definitely making it!
almost 2 years ago gingerroot
Completely the same wavelength! Thanks so much, ChezSuzanne, I hope you try it. Your Italian Summer sounds lovely. I've saved it and will definitely try it soon!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow, yum!!! Love that wine label too!
almost 2 years ago gingerroot
Thanks, mrslarkin! We enjoyed it at BBQ today and it hit the spot. : )
almost 2 years ago Midge
What a brilliant combination, gingerroot. This sounds fantastic.
almost 2 years ago gingerroot
Thanks so much, Midge!
almost 2 years ago This Little Piggy (Lisa)
Looks so refreshing - perfect.
almost 2 years ago gingerroot
Thank you, Lisa!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I love this recipe, so beautiful and have to say, Brilliant!!
almost 2 years ago gingerroot
Aw, thank you sdebrango! It is a snap to make and has a lovely tart raspberry flavor.
almost 2 years ago inpatskitchen
Three of my favorite things...wine, raspberries and sherbet (or ice cream)!! Love this!
almost 2 years ago gingerroot
Thanks, inpatskitchen! I have another raspberry wine-scream idea I'm hoping to try after the holiday...
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Mmmmmmm
almost 2 years ago gingerroot
Thank you, boulangere!
almost 2 years ago Sagegreen
Love this! Wonderful combinations. I will be traveling, so won't be checking email for a while. Hope everyone has a nice week!
almost 2 years ago gingerroot
Thanks, Sagegreen! Have a great week.