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Prep time
3 hours 45 minutes
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Cook time
25 minutes
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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
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Ingredients
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8 ounces
fresh raspberries
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5 ounces
granulated sugar
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3/4 cup
dry riesling
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2 cups
buttermilk, shaken well
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1/2 cup
whole milk
Directions
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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.
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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.
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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.
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.
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