Food type: Desserts, Fruit, Vegetarian
Sugar – 250 grams
Water – 250mL
Wakefield Estate Riesling – 750mL
Fresh lemon juice, strained – 40mL
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.
It is best consumed within 6 hours.
By Chef Peter Doyle - EST restaurant
For the est website click here http://www.merivale.com/#/establishment/est or for booking enquires phone +61 2 9240 3000.