Wild Grape Sorbet

September 3, 2012

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

Serves: 8


  • 1 cup water
  • 1/2 cup sugar
  • 1 slice lemon
  • 1 quart muscadines or scuppernongs, or both
In This Recipe


  1. 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.
  2. 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.
  3. 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.

More Great Recipes:
Frozen Dessert|Sorbet|Ice Cream/Frozen Desserts|Fruit|Make Ahead|5 Ingredients or Fewer|Fall|Gluten-Free|Vegetarian|Vegan

Reviews (3) Questions (0)

3 Reviews

Bethany P. September 16, 2018
How many cups of actual juice does it take to make this recipe?
Author Comment
Lucy M. September 18, 2018
One quart of grapes yields about 4 cups of juice. Enjoy!
Beautiful, M. October 9, 2012
Such a gorgeous sorbet!