Okay, I’ll admit it. When I first heard Earthy talking about wine sorbet I got excited. I have an awesome electric ice cream maker and I figured it was by far time to use it for something a bit more…adult.

So on a slow Monday night, I pulled it out of the freezer, found a basic recipe online and opened up a bottle of Riesling. As far as the cooking, it was extremely simple. Boil six ounces of water with 1/2 cup of sugar, add 10-12 ounces of wine and let it cool. I should have let it cool more, seriously slowed down the ice cream-izing!

At first, I was alarmed by how long it took to turn slushy but patience is a virtue and after a good 30-40 minutes, I bravely added a chopped up ripe peach, thinking the peach and the Riesling would pair well together.

While it continued turning, I sipped away on the Washington Riesling, which was surprisingly crisp, crisper than I would have chosen for dessert. It was a 2005 Chateau St. Michelle Indian Wells Riesling from Columbia Valley. Wine Spectator gave it 89 points and it retails for $13.99 at Total Wine, although they might be on a newer vintage by now.

Finally, I took the sorbet out and transferred the slushiness to another container to freeze more. I did take a small bowl for myself and absolutely loved the result. The sugar mixture sweetened perfectly with the Riesling to make it fairly sweet, the texture wasn’t granular but melty and seductive on my tongue. It was incredibly refreshing and the chunks of frozen peach just made it that much better.

I’ll definitely be doing this again, perhaps experimenting in the future with different types of wine. I feel fairly confident trying a Beaujolais but the curiousness in me is dying to know how a heavier red will taste.

If you’re not feeling ambitious enough to make it yourself, you can order Wine Cellar Sorbet online, though I’m not sure if it’s going to be better than mine. And if you can find this locally, please let us know! We want to have a sorbet taste test!