Riesling Sorbet
November 21, 2023
Riesling Sorbet
6 hours
NaN Serves
Head chef at Sydney's three hatted restaurant, EST, Peter is one of the best in the business - who also clearly knows a thing or two about his wine. Peter has created a mouth-watering sorbet recipe using the Taylors Jaraman Riesling, for anyone to try at home.
Ingredients
- 250 grams Sugar
- 250mL Water
- 750mL Taylors Estate Riesling
- 40mL Fresh lemon juice, strained
Method
- To make the sugar syrup, place the sugar in a stainless steel saucepan, add the water and place over a high heat.
- Whisk the ingredients to help dissolve the sugar and bring to the boil. Once the syrup has boiled, remove it from the heat and cool.
- To make the sorbet, place 500ml of the sugar syrup in a bowl, add the wine and lemon juice and whisk gently to blend together.
- Churn in a blender at the lowest speed until light and airy. Remove from the machine and place in a cold stainless steel container and store in a freezer until needed.
- Notes: Place the stainless steel container in the freezer at least 24hrs prior to making the sorbet. It is best to consume the sorbet within 6 hours, however, you can keep the sorbet in an airtight container in the freezer for up to a week.
