Concord Grape Sorbet
Give yourself a treat this fall. The flavors of maple syrup, rosemary and black peppercorns together with the grapes makes this a perfect fall dessert.
Makes
Serving size
Ingredients
1¼ pounds concord grapes, stemmed and washed
1 tablespoon maple syrup, organic or vegan friendly
1 large sprig of rosemary
1 tablespoon whole black peppercorns
Special Equipment:
Food processor
Sieve
Ice cream maker (or high-powered blender)
Instructions
-
- Process grapes into a food processor about 45-60 seconds.
- Transfer lumpy purée to a saucepan. Add maple syrup, rosemary, and black peppercorns.
- Simmer mixture over medium-low heat for 15-20 minutes, until slightly thickened and deeply fragrant.
- Pour purée through a sieve over a large bowl, a ladle at a time, to strain out the grape seeds, rosemary and peppercorns. Use a spatula to help pass the mixture through the sieve. About 1¼ cups of grape liquid remains.
- Chill in the refrigerator for at least 12 hours.
- Churn chilled mixture in an ice cream maker.
- Spoon sorbet into an airtight container and store in the freezer for up to 2 weeks.
Cooking Tip
If you do not have an ice cream maker, you can get an approximate result by changing step 5, and chilling for 3-5 hours in your freezer. Then in step 6, pass through a high-speed blender and refreeze for 1½ hours before serving.
Recipe Contributed by FamilyCook Productions
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