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
1 1/2 quarts
1 1/2 pounds
seedless black grapes, washed and stemmed
organic corn syrup
1 1/2 tablespoons
fresh lemon juice
In This Recipe
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.