Grapes that are very robust, such as Concord or Muscat, make a fine, flavorful grape sorbet. These grapes are usually at their best in autumn. If you have access to wine grapes, they produce a wonderful sorbet as well. Don’t use seedless table grapes, such as Thompson and Red Flame; these make a great snack, but not a very tasty sorbet.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Remove the grapes from the stems (see page 151) and cut them in half if they’re large or have thick skins. Place them in a large, nonreactive pot, add the water, and cover. Cook the grapes over medium heat, stirring occasionally, until the skins have burst and the grapes are soft and cooked through.
Step 2
Remove from the heat and pass the warm grapes through a food mill fitted with a fine disk, or press through a strainer with a flexible spatula if you wish to remove the grape solids. Stir the corn syrup and vodka into the grape juice.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 4
Serve Grape Sorbet alongside Peanut Butter Ice Cream (page 50).
