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Author Notes: The name pretty much says it all. I adore sweet black grapes, which are in season in the late summer. I tried to come up with something fabulous to swirl into this sorbet, but after I tasted it, I realized it needed nothing. Just black grapes - hence the name! I leave the skins on the grapes. Because, resveratrol. And texture. —CravingSomethingHealthy
Makes 1 1/2 quarts
pounds seedless black grapes, washed and stemmed
tablespoons organic corn syrup
tablespoons fresh lemon juice
- Place water, sugar, corn syrup and lemon juice in a medium saucepan and heat on high until sugar is dissolved.
- Add grapes and bring mixture to a boil.
- Reduce heat to medium-high and let boil for about 4 minutes, or until grapes start to release some liquid.
- Reduce heat, and summer for another 4-5 minutes, until grapes start to break apart and they are completely softened.
- Let mixture cool for at least 30 minutes.
- Pour entire mixture into the bowl of a food processor fitted with the chopping blade, and process until grapes are fairly smooth.
- Pour mixture into a large lidded measuring cup or bowl with a lid, and refrigerate at least 3 hours or overnight.
- Pour cold grape mixture into the bowl of an ice cream maker and churn for approximately 30 minutes or until light and fluffy in texture.
- Transfer sorbet into a lidded container and freeze for about 4 hours.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert