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
Ingredients
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1 cup
water
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1/2 cup
sugar
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1
slice lemon
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1 quart
muscadines or scuppernongs, or both
Directions
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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.
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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.
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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.
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