Head chef at Sydney’s three hatted restaurant, EST, Peter is one of the best in the business - who also clearly knows at thing or two about his wine. Peter has created a mouth-watering sorbet recipe using the Taylors or Jaraman Riesling, for anyone to try at home.
Sugar – 250 grams
Water – 250mL
Taylors 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.
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.