Taylors Riesling Sorbet by Peter Doyle

Looking for something different in the way of an aperitif to offer your guests when they arrive for Christmas dinner? Award winning family winery, Taylors has joined forces with top chef Peter Doyle to create the perfect summer recipe - Taylors Riesling Sorbet.

Peter Doyle serving the sorbet in his kitchen at est

Head chef at Sydney’s three hatted restaurant, est, Peter is renowned for his contemporary culinary edge. He has created this mouthwatering sorbet recipe using the new release 2007 Taylors Riesling for anyone to try at home.

Taylors Estate 2007 Riesling is an ideal wine for sorbet, boasting crisp, aromatics of lemon and lime citrus and floral spring blossom. The palate is classic riesling – with vibrant citrus fruit, mineral and floral notes, finishing with steely green apple and crisp acidity.

Riesling is one of the world’s noble grape varieties. While its homeland is in Germany, Australia is increasingly gaining a reputation for producing world class riesling – particularly from South Australia’s Clare Valley.

The Clare Valley is renowned for producing top quality riesling, and award-winning family winery, Taylors, consistently sets the benchmark. They collected Best Riesling of the New World for the St Andrews 2001 vintage at the 2006 International Riesling Challenge and Gold for the 2007 Taylors Estate Riesling at the Royal Perth Wine Show held earlier this year.

Taylors Riesling Sorbet

250g sugar
250ml water
750ml Taylors Estate 2007 Riesling
40ml fresh lemon juice, strained

First 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. Freeze till It can still be broken up with a fork then 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.

Alternatively, placed the chilled syrup/wine mixture in an ice cream maker and churn until done, place in a container and put in the freezer.

It is best consumed within six hours.

Riesling sorbet is an ideal aperitif to serve guests on arrival and can be followed up with fresh seafood accompanied by a glass of chilled Taylors Estate 2007 Riesling.

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