Its a lovely feeling to go to your garden, pick your own berries and then make them into something you're incredibly proud of. Whether or not you've got berries in your garden or you find them at the farmers market you'll enjoy making this dessert. Plus, it's always good to have an excuse to pull that ice cream maker you barely use out of its hiding place.

INGREDIENTS

5 cups of fresh raspberries (or any kind of berries)
3/4 cup water
1 cup sugar
2 tablespoons of fresh lime juice
1/4 cup Riesling

DIRECTIONS

Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.

Add sugar, riesling and lime juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.

Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

I served with some blue berries and a little whipped cream.