Freezer-clearing: Grape Sorbet
Last fall, as you know, I picked a bumper crop of Concord Grapes (with my friend Christine‘s help) from my back yard. We made a big big batch of grape jelly out of about 1/3 of that crop and I stuck the rest of them in the freezer. Last week, I started getting fed up with having the freezer full of grapes and so I decided to make some grape sorbet.
It turns out it was really really easy to do and the taste is sensational. The intensity of the purple and the grapeyness of the flavor transported me back to when I was a kid and we would drive through at Lic’s (the Diamond Avenue location) and I would get a Kiddie Cone with grape sherbert. (Kiddie Cone meant they nestled a gummy worm on top – my favorite combination was grape sherbert and a green and yellow worm.) Of course, it’s no surprise that I like ice cream.
Anyway, this is something I’ll be making repeatedly until my frozen grape stores are all used up and until new ones turn up in the fall. If you have some grapes hanging around and don’t know what to do with them, try this!
Concord Grape Sorbet
- 1 1/2 lb concord grapes
- 2/3 c simple syrup
- 1/4 c water
- Make simple syrup: combine 1 c sugar and 1 c water in a medium saucepan. Bring to a boil and boil until sugar is completely dissolved and liquid stays clear.
- Place grapes (washed and stemmed) in a large saucepan with the water.
- Bring to a boil and cook until grapes burst and release their juices.
- Put the grapes through a food mill or a fine mesh sieve. Discard solids.
- Stir in simple syrup and set mixture aside to cool completely. If you want to accelerate this process (which I did) you can place the bowl of grape juice in an ice water bath.
- Once grape juice is completely cool, freeze according to instructions on your ice cream maker.
- IF YOU DON’T HAVE AN ICE CREAM MAKER, don’t give up. Freeze your juice in ice cube trays and then process it in a blender or food processor, then refreeze.
- If your sorbet ends up too icy or solid, process it in a blender or food processor with a little milk or cream or almond milk, then refreeze.