Grape Sorbet
Inspired by techniques from Serious Eats.
A deep purple sorbet that tastes like biting into a ripe dark grape, made from just grapes, sugar and a drop of lemon.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 165 kcal |
| Protein | 0.8 g |
| Carbohydrate | 43.1 g |
| of which sugars | 40.2 g |
| of which free sugars | 23.4 g |
| Fat | 0.2 g |
| of which saturates | 0.1 g |
| Fibre | 1 g |
| Salt | 0.14 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 900 g dark grapes, such as Concord, stemmed and rinsed
- 110 g caster sugar
- 40 g light corn syrup or glucose syrup
- 1 g fine sea salt or table salt a pinch
- 1 tsp lemon juice, or to taste
- 1
Crush. Pulse the grapes in the blender just until they burst and turn to juice, about 10 seconds; do not blend long enough to grind the seeds, which taste bitter.
- 2
Strain. Push the pulp through the sieve into the jug with a spoon, pressing hard on the skins. You should have about 650 ml of purée.
- 3
Sweeten. Whisk in the sugar, corn syrup and salt until the sugar has dissolved, then taste and add lemon a few drops at a time until the grape flavour is bright.
- 4
Chill. Cover and chill for at least 3 h, until very cold.
- 5
Churn and freeze. Churn for 20-25 min, then pack into the container and freeze for at least 3 h. Soften for 10 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
