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Author Notes: Even though it's technically fall when the muscadines and scuppernongs appear in our Georgia farmers markets, it still feels enough like summer to make this sorbet a refreshing treat. The sorbet may be made with either or both of the cultivated wild grapes, but muscadines yield a prettier hue. This sorbet was inspired by Ritz-Carlton Atlanta chef Brian Jones ~ sorbet made with the juice of the crushed fruit. —Lucy Mercer
- 1 cup water
- 1/2 cup sugar
- 1 slice lemon
- 1 quart muscadines or scuppernongs, or both
- In a small saucepan over medium heat, combine water and sugar and lemon; stir until sugar is dissolved. Let cool to room temperature remove lemon slice.
- Place clean grapes in a food processor, pulse to a coarse grind. Set a fine mesh strainer over a bowl and transfer pulp to strainer. With the back of a spatula, press juice from the pulp. Be patient and gentle; this step takes time to get all the juice out of the pulp. Discard solids.
- Combine juice and syrup. Place in refrigerator to chill, then freeze according to ice cream maker's instructions. Store frozen sorbet in an airtight container in the freezer.
- This recipe was entered in the contest for Your Best Grapes
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