Riesling Berry Sundae

Prep Time 5

Cook Time 10

Servings

Calories 290kcal

Author Bill Ray

Ingredients

1 pint high-quality vanilla bean ice cream
2 cups fresh strawberries hulled and quartered
1/2 cup off-dry Riesling wine
3 tbsp honey
1 tsp fresh lemon juice
1 tsp lemon zest
6-8 leaves fresh mint 4 for infusing, plus extra for garnish

Instructions

Infuse the Syrup: Slap 4 whole mint leaves between your palms to release their oils. In a small saucepan over medium heat, combine the Riesling, honey, lemon juice, ldmon zest, and the bruised mint leaves. Bring to a gentle simmer for 3–4 minutes until the liquid reduces slightly into a syrup.
Simmer the Berries: Stir the quartered strawberries into the pan. Reduce the heat to medium-low. Cook for 5 minutes, stirring occasionally, until the strawberries soften and the syrup turns ruby-red. [1]
Finish the Compote: Remove the saucepan from the heat. Discard the 4 whole infused mint leaves. Let the compote cool for 2–3 minutes so it is warm but not boiling hot. [1]
Assemble and Garnish: Scoop the vanilla ice cream into four bowls. Spoon the warm strawberry compote and syrup generously over the top. Garnish immediately with thinly sliced fresh mint leaves and serve

Notes

You can make this ahead of time and refrigerate it, covered. If you make it ahead of time, don't add the thinly sliced mint leaves until you're ready to use it. You can serve it cold from the refrigerator or re-heat it. If you re-heat it, wait to add the thinly sliced mint lieaves until it's warm. Avoid boiling it since that will make the strawberries mushy.

Nutrition

Calories: 290kcal