Concord Grape Sorbet
I bought a sorbet maker in the spring and have LOVED making sorbet. Here is a favorite from Martha Stewart Living.
"This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco."
Ingredients
1 ½ lbs. Concord grapes (1 quart container)
¼ cup water
⅔ cup Simple Syrup
1 ½ tablespoons freshly squeezed lemon juice
Method
1. Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
3. Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in simple syrup and lemon juice.
4. Transfer mixture to an ice-cream maker, and freeze according to manufacturer's instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.
"This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco."
Ingredients1 ½ lbs. Concord grapes (1 quart container)
¼ cup water
⅔ cup Simple Syrup
1 ½ tablespoons freshly squeezed lemon juice
Method
1. Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
3. Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in simple syrup and lemon juice.
4. Transfer mixture to an ice-cream maker, and freeze according to manufacturer's instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.
