Raspberry Riesling Sherbet

By • July 3, 2011 • 39 Comments

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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. - gingerrootgingerroot

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. - biffbourgeoisStephanie Bourgeois

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
  1. 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.
  2. 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.
  3. 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.

Tags: Easy, I scream for wine-scream, refreshing, Riesling, Summer, sweet, tart

Comments (39) Questions (0)

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Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! I'm happy this is an EP!

Alli_and_me

almost 3 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!!

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almost 3 years ago gingerroot

Thanks, Sydney! Let me know what you think if you try this.

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almost 3 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!

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almost 3 years ago gingerroot

Thanks SouffleBombay! I hope you enjoy it if you try it!

Linda_cooking

almost 3 years ago Beautiful, Memorable Food

Yum! I was thinking cabernet as another possibility too, what do you think?

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almost 3 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.

Lorigoldsby

almost 3 years ago lorigoldsby

This would be a great dessert when hosting a game night of "drunko"

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almost 3 years ago gingerroot

Thanks, Lori!

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almost 3 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!

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almost 3 years ago gingerroot

Thanks, lapadia! Yogurt-scream, I love that too. Your Raspberry-Coconut Custard pie looks amazing!

Sausage2

almost 3 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.

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almost 3 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.

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almost 3 years ago healthierkitchen

So delicious! Will have to get my ice cream maker out for this one!

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almost 3 years ago gingerroot

Thank you, healthierkitchen! I hope you try it, I think it might be one of my favorite frozen flavor combinations.

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almost 3 years ago kmartinelli

What an amazing combo! Love it.

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almost 3 years ago gingerroot

Thanks, k! It is an easy, sweet summer treat.

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almost 3 years ago Lizthechef

Wonderful - time for me to jump on the wine-scream wagon.

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almost 3 years ago gingerroot

Thanks so much, Liz! I'm already plotting my next wine-scream. : )

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almost 3 years ago singing_baker

The addition of the riesling is genius!

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almost 3 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.

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almost 3 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.

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almost 3 years ago gingerroot

Thanks, drbabs! I remember your lovely plum/Prosecco sorbet and hope to try it soon.

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almost 3 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!

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almost 3 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!

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almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow, yum!!! Love that wine label too!

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almost 3 years ago gingerroot

Thanks, mrslarkin! We enjoyed it at BBQ today and it hit the spot. : )

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almost 3 years ago Midge

What a brilliant combination, gingerroot. This sounds fantastic.

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almost 3 years ago gingerroot

Thanks so much, Midge!

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almost 3 years ago This Little Piggy (Lisa)

Looks so refreshing - perfect.

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almost 3 years ago gingerroot

Thank you, Lisa!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this recipe, so beautiful and have to say, Brilliant!!

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almost 3 years ago gingerroot

Aw, thank you sdebrango! It is a snap to make and has a lovely tart raspberry flavor.

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almost 3 years ago inpatskitchen

Three of my favorite things...wine, raspberries and sherbet (or ice cream)!! Love this!

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almost 3 years ago gingerroot

Thanks, inpatskitchen! I have another raspberry wine-scream idea I'm hoping to try after the holiday...

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almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmmmm

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almost 3 years ago gingerroot

Thank you, boulangere!

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almost 3 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!

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almost 3 years ago gingerroot

Thanks, Sagegreen! Have a great week.