5 Ingredients or Fewer

Raspberry Riesling Sherbet

May 25, 2023
2 Ratings
Photo by Julia Gartland
  • Prep time 3 hours 45 minutes
  • Cook time 25 minutes
  • Makes about 1 quart
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;” 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

Test Kitchen Notes

This sherbet is light, creamy, and perfect for a hot summer treat. The gentle citrus and fruit flavors and aromas that riesling is best known for gives levity and balance to the acidic raspberries and luxe cream.

This recipe is a part of Wine Week—seven days celebrating all things wine—presented in partnership by our friends at Bread & Butter Wines.Food52

What You'll Need
  • 8 ounces fresh raspberries
  • 5 ounces granulated sugar
  • 3/4 cup dry riesling
  • 2 cups buttermilk, shaken well
  • 1/2 cup whole milk
  1. Wash and dry berries. Add berries, sugar, and riesling to a small saucepan. Heat on medium-low until simmering. 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, and up to 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 to 7 minutes before serving if frozen.

See what other Food52ers are saying.

  • fiveandspice
  • Sydney
  • SouffleBombay
  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • lorigoldsby

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.

37 Reviews

fiveandspice July 14, 2011
Yay! I'm happy this is an EP!
Sydney July 8, 2011
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!!
gingerroot July 8, 2011
Thanks, Sydney! Let me know what you think if you try this.
SouffleBombay July 7, 2011
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!
gingerroot July 7, 2011
Thanks SouffleBombay! I hope you enjoy it if you try it!
Beautiful, M. July 7, 2011
Yum! I was thinking cabernet as another possibility too, what do you think?
gingerroot July 7, 2011
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 July 6, 2011
This would be a great dessert when hosting a game night of "drunko"
gingerroot July 7, 2011
Thanks, Lori!
lapadia July 5, 2011
"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!
gingerroot July 5, 2011
Thanks, lapadia! Yogurt-scream, I love that too. Your Raspberry-Coconut Custard pie looks amazing!
fiveandspice July 5, 2011
Yum! Love the idea of wine-scream. That's awesome. Also, love the use of buttermilk in this. It sounds wonderful.
gingerroot July 5, 2011
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.
healthierkitchen July 5, 2011
So delicious! Will have to get my ice cream maker out for this one!
gingerroot July 5, 2011
Thank you, healthierkitchen! I hope you try it, I think it might be one of my favorite frozen flavor combinations.
kmartinelli July 5, 2011
What an amazing combo! Love it.
gingerroot July 5, 2011
Thanks, k! It is an easy, sweet summer treat.
Lizthechef July 5, 2011
Wonderful - time for me to jump on the wine-scream wagon.
gingerroot July 5, 2011
Thanks so much, Liz! I'm already plotting my next wine-scream. : )
singing_baker July 5, 2011
The addition of the riesling is genius!
gingerroot July 5, 2011
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.
drbabs July 5, 2011
Love! I made a sorbet last year with plums and Prosecco--I love making frozen desserts with wine, too.
gingerroot July 5, 2011
Thanks, drbabs! I remember your lovely plum/Prosecco sorbet and hope to try it soon.
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!
gingerroot July 5, 2011
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!
mrslarkin July 4, 2011
Wow, yum!!! Love that wine label too!
gingerroot July 5, 2011
Thanks, mrslarkin! We enjoyed it at BBQ today and it hit the spot. : )
Midge July 4, 2011
What a brilliant combination, gingerroot. This sounds fantastic.
gingerroot July 5, 2011
Thanks so much, Midge!
This L. July 3, 2011
Looks so refreshing - perfect.
gingerroot July 4, 2011
Thank you, Lisa!
inpatskitchen July 3, 2011
Three of my favorite things...wine, raspberries and sherbet (or ice cream)!! Love this!
gingerroot July 4, 2011
Thanks, inpatskitchen! I have another raspberry wine-scream idea I'm hoping to try after the holiday...
boulangere July 3, 2011
gingerroot July 4, 2011
Thank you, boulangere!
Sagegreen July 3, 2011
Love this! Wonderful combinations. I will be traveling, so won't be checking email for a while. Hope everyone has a nice week!
gingerroot July 4, 2011
Thanks, Sagegreen! Have a great week.