45 g Sugar
450 ml Riesling Spätlese
3 pieces Sheet of gelatin
Heat the wine, sugar, and the gelatin soften in cold water. Allow to dissolve and remove from the heat. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.
The spring/summer weather is here! For most of us the cold weather is gone and the flowers and trees are coming back with vivid color! Now’s the perfect time to sit outside with a cool cocktail and this one doesn’t disappoint!
INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:
- 450 ml / 15.2 fl. oz. Riesling Spaetlese (medium dry or sweet)
- 45 g / 1.6 oz. sugar
- 3 sheets gelatin
Warm up the wine and add sugar and gelatin (soaked in cold water). Stir until gelatin has fully dissolved, then remove from heat. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.
Double the ingredients for a 1 L Whipper. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.