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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 —Stephanie Bourgeois
Makes about 1 quart
ounces fresh raspberries (preferably organic)
ounces granulated sugar
cup dry Riesling (I used a lovely one from Barossa Valley with notes of lime)
cups well-shaken buttermilk
- 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 Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Berry Recipe
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Raspberries