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
What You'll Need
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.