Concord Grape Sorbet Recipe
Concord Grape Sorbet is made with fragrant Concord grapes and just enough sugar to highlight the pure fruit flavor. It's beautiful in it's simplicity and it's simply beautiful.
servings
Ingredients
- 32 oz Concord Grapes (weigh after stemming)
- 6 oz granulated sugar (Adjust to taste)
- 1 tablespoon light corn syrup
- ⅛ teaspoon table salt
Instructions
- Puree 32 oz Concord Grapes in a food processor.
- Strain the puree through a fine sieve or fruit strainer to remove the seeds. You should have about 3-3½ cups of puree after straining. If you get less puree than noted, adjust the sugar to be between 25-30% of the weight of the puree. (see note)
- Add 6 oz granulated sugar, 1 tablespoon light corn syrup and ⅛ teaspoon table salt. Stir until the sugar is melted. Taste the puree and adjust the sugar if needed.
- Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
- Run in your ice cream machine according to the manufacturer's directions. (See Note)
- Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight
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Equipment
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Notes
The strained puree can be frozen for several months.
If you don't have an ice cream maker you can turn the mix into a granita. Pour the mix into a flat metal pan, like a 13x9 brownie pan. Place the pan in the freezer for 30 minutes. Use a fork to stir the mixture and scrape any ice that formed around the edges of the mix. Repeat every 30 minutes for 3-4 hours until you have a fluffy, scoopable texture made up of small ice crystals.
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