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
Ingredients
-
1 1/2 pounds
seedless black grapes, washed and stemmed
-
1/4 cup
sugar
-
1/4 cup
water
-
6 tablespoons
organic corn syrup
-
1 1/2 tablespoons
fresh lemon juice
Directions
-
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.
See what other Food52ers are saying.