Chasselas, Ortenau, 2013
A typical wine from Baden with a neutral nose and light tones of nutmeg. Its harmonious acidity sets off the mint and raspberry aroma of this light dessert. Enjoy this wine between 9 - 11°C/50°F.
Zest lime and juice it.
Boil water with sugar, add raspberries and let simmer for approx. 10 – 12 min. on low heat.
Next, puree everything with the hand blender.
Now strain the mixture through a strainer into a large bowl.
Add white wine, raspberry brandy, lime juice, and lime zest and mix well with a whisk.
Pour the liquid into a baking dish approx. 25cm x 35cm and put into the freezer.
After approx. 2 – 3 hours, when the edges are partly frozen, stir the mixture once with a fork. Then, leave in the freezer for at least an additional 2 – 3 hours to solidify.
For the mint yogurt, mix natural yogurt with confectioner's sugar and the lime juice. Cut the mint leaves into thin strips and fold into the yogurt.