Best Three Grape Sorbets Recipes
FRUIT-AND-HERB SORBETS
A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.
Provided by Greg Lofts
Categories Dessert & Treats Recipes
Time 4h40m
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
- Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.
WINE GRAPE SORBET
Lots of people eat grapes out of hand, but they don't quite know what else to do with them. Well, I do. I use them to make sorbet. Though seedless grapes are great for snacking, they're the least flavorful varieties. If you're lucky enough to live near a farmers' market, or if you can get your hands on grapes that are good for wine making, like Chardonnay, Merlot, or Zinfandel, you'll find they make the most amazing sorbets. I have a few older Jewish aunts who swear that Concord grapes make good wine (that comes in a square bottle). I'm not so convinced about the wine, but Concord grapes do, indeed, make one of my favorite sorbets.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- Put the stemmed grapes in a large saucepan with the water. Cover and cook over medium heat, stirring occasionally, until the grapes are juicy and softened.
- Remove the seeds and skins by passing the grapes through a food mill fitted with a fine disk or by pressing them through a mesh strainer set over a large bowl. Whisk the sugar and corn syrup or agave nectar into the still-warm grape juice until dissolved. (If the grape juice has cooled, rewarm it gently in a saucepan over low heat.) Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- Because grapes have a lot of water, sorbet made from them tends to freeze very firmly. The sorbet is best eaten shortly after it's made; otherwise, be sure to remove it from the freezer before serving to allow it to soften.
- A pour of Champagne or other sparkling wine over each serving of sorbet is a nice touch. If you used Concord grapes, a spoonful of whipped cream (page 239) provides creamy contrast.
- If you don't have an ice cream machine, you can make GRAPE GRANITA. Pour the mixture into a shallow plastic container and place it in the freezer. Check periodically, and as the mixture freezes over the course of a few hours, stir and rake the mixture with a fork several times to create grainy crystals.
- Instead of using fresh grapes, you can use 3 cups (750 ml) good-quality unsweetened grape juice. Warm 1 cup (250 ml) of it with the sugar and corn syrup or agave nectar until the sugar dissolves, then mix in the remaining grape juice.
- Grapes can be stemmed quickly in a stand mixer fitted with the dough hook: Put the grapes in the bowl and run the mixer on the lowest speed. The hook will pull the grapes off the stems and crush them so they cook quicker; the stems will rise to the top and can be easily removed and discarded.
CONCORD GRAPE SORBET (SORBETTO DI UVA)
Provided by Andrea Albin
Categories Ice Cream Machine Low Fat Vegetarian Frozen Dessert Summer Healthy Vegan Gourmet
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Purée half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Repeat with remaining grapes to yield 3 cups purée. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours.
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