We grew some very fine (but very limited) grapes in Texas. One summer I picked them and said, "What now?" Grape Sorbet was the answer. Everything was just fine until I decided to use the electric mixer to mix them up and see if the skins would separate. Ha! Next thing I knew there was grape juice and "grape guts" all over the kitchen, including the ceiling. Great sorbet in the end!
Ingredients
1 & 1/2 pounds grapes (1 quart container)
1/4 cup water
2/3 cup Simple Syrup (Mix about 1/3 cup sugar and 1 cup water. Dissolve over low heat and stir constantly until reduced to 2/3 cup.)
1 & 1/2 tablespoons lemon juice
1 & 1/2 pounds grapes (1 quart container)
1/4 cup water
2/3 cup Simple Syrup (Mix about 1/3 cup sugar and 1 cup water. Dissolve over low heat and stir constantly until reduced to 2/3 cup.)
1 & 1/2 tablespoons lemon juice
Steps
- Put water and grapes into a saucepan. Cook over medium heat until it begins to bubble. Simmer until grapes separate from skin. This will take about 4 or 5 minutes.
- Using a strainer, strain the grape "guts" from the liquid and keep liquid in a large bowl. Put in the refrigerator for about 20 minutes to cool.
- Put everything into an ice cream machine. Follow your machine's instructions to freeze and prepare.