Raspberry Riesling Sherbet – a delicious recipe with fresh raspberries, sugar, notes, well-shaken, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
970
kcal
Calories
93
g
Fat
38
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 ounces fresh raspberries (preferably organic), 5 ounces granulated sugar, 3/4 cup dry Riesling (I used a lovely one from Barossa Valley with notes of lime), 2 cups well-shaken buttermilk, and more.
Yes, Raspberry Riesling Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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