Firestone Vineyard Late-Harvest Riesling Sorbet with Berries

Yields 6 Servings (2/3 cup sorbet, 1/3 cup berries)

Ingredients

 Sorbet:
1 2/3 cups Firestone Vineyard late-harvest Riesling
1/2 cup water
1/2 cup sugar
1/4 cup fresh lime juice

Berries:
1 cup blackberries
1 cup blueberries
1/2 cup raspberries
2 tablespoons sugar
3 tablespoons late-harvest Riesling
1/2 teaspoon grated lime rind

Preparation

To prepare sorbet, combine first 4 ingredients in a small saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high; bring to a boil. Cook 30 seconds. Pour mixture into a bowl; cool. Cover and chill 1 hour.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 2 hours or until firm.

To prepare berries, combine blackberries and remaining ingredients; toss gently. Cover and chill. Serve sorbet topped with berries.