Concord Grape Sorbet

by Leslie on October 3, 2012

I’m back! Unshowered and covered in spit up, but I’m back! I love that I thought I would only be away from the blog “for a week or so.” I had no idea. Seven weeks later I’m finally feeling a little less like a zombie. Gus is sleeping better, so hopefully I will be able to find enough time from now on to post a few times a week. I’ve been working on this particular post for a week now. Every time I tried to sit down to write it he would wake up, need to eat, need to be changed, but I was determined to get it posted before it was too late. I had to share this recipe for Concord grape sorbet with you while the grapes were still in season and available at the market. It’s so good. I’ve made it at least five times in the past month.

Have you ever tasted a Concord grape? My first time, I couldn’t believe it. They taste exactly like grape juice and jelly! I always assumed that flavor was artificial. I personally think the grapes are better to cook with than eat alone. The frosted deep purple skin is a little tough, there are seeds, and the flesh reminds me of tapioca pearls in bubble tea. You know, that gelatinous texture? They taste good but kind of make you want to gag at the same time? But use those grapes to make sorbet and there will be absolutely no gagging.

The best part is how easy this recipe is. There’s only two ingredients – Concord grapes and sugar. You don’t even have to remove the seeds. Simply put the grapes in a blender whole, purée, and then strain out the seeds and skin. Put the mixture in your ice cream maker and that’s it. The color is amazing and the flavor is even better. Pile it high in a sugar cone and enjoy!

Concord Grape Sorbet
Adapted from Gourmet

  • 2 dry quarts Concord grapes, stemmed, divided
  • 1/2 cup sugar

Purée half of grapes in a blender until smooth, then strain through two layers of cheesecloth into a bowl, squeezing out all the liquid and discarding solids. Repeat with remaining grapes. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours.


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{ 3 comments… read them below or add one }

Sarah Shaker October 3, 2012 at 10:50 am

Welcome back! So happy for you and your lovely little family xx


beth October 3, 2012 at 12:23 pm

yay! glad you’re back. x


Rebecca October 3, 2012 at 4:06 pm

Yay! My F&H fix is BACK!


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