We find ourselves making quite a few sorbets around the holidays, when heavy meals are inevitable and dessert has the potential to push us into button busting gluttony. This potent fall Concord Grape Sorbet is a refreshing and aromatic end to a meal, and will usually garner a grateful nod from our overstuffed guests (I'm looking at you potato gratin). Concord grapes are a bluish black variety, native to the North-Eastern region of North America. Concords ripen in early fall are are the variety behind the iconic color and flavoring of grape juice and jelly.
Yield: Serves 4
- 2 pounds concord grapes (use red if concord is unavailable)
- 1/4 cup sugar
- Place the grapes, stems, seeds and all, a blender or food processor. Add the sugar and puree until the mixture is liquid. Taste and add additional sugar if you prefer sweeter, we like ours on the tart side and so were quite light with our sweetener.
- Strain the mixture through a fine mesh strainer into a medium bowl. Discard the solids.
- Pour the strained mixture into an ice cream maker and make according to your manufacturer’s instructions.