I’ve never thought of myself as much of a grape person, but when my friend Hanna told me about this recipe, I knew I had to try it. Because I will pretty much do anything Hanna tells me to do. She has never steered me wrong.
Plus, it seems grape sorbet and I were fated to happen. You see, one Thursday, I was at Costco, and this sample lady kept calling out, “THE SWEETEST GREEN GRAPES YOU WILL EVER TRY IN YOUR LIFE! HAVE SOME GREEN GRAPES! THEY’RE THE SWEETEST GREEN GRAPES YOU WILL EVER TRY…” So of course I had to have some.
Maybe it was the clever packaging–they were called Cotton Candy Grapes–but seriously, when the juice squirted into my mouth, I felt like I was transported to a carnival. It may have just lasted for a second, but I swear the cotton candy taste was there. It made me very suspicious of the grapes, actually… but since they said ORGANIC and I happen to trust Costco very much, I picked up a basket.
Good decision, JoEllen. Because that left me with plenty left over to eat, even after tripling the green grape sorbet recipe.
The sorbet was bright and refreshing and would make an excellent palette cleanser. It was also very easy to make. I thought my grapes might be sweet enough without the extra sugar, but something about freezing foods makes them taste less sweet, so I’m glad I kept the sugar in the end.
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Green Grape Sorbet
Recipe from epicurious.com
Ingredients
For green grape sorbet
- 2 cups chilled seedless green grapes (about 3/4 pound)
- 1/4 cup superfine sugar (I used powdered)
- 1 1/2 tablespoons fresh lemon juice
For red grape sorbet
- 2 cups chilled seedless red grapes (about 3/4 pound)
- 1/4 cup superfine sugar
- 1 1/2 tablespoons fresh lemon juice
For black grape sorbet
- 2 cups chilled seedless green grapes (about 3/4 pound), halved and seeded
- 1/4 cup superfine sugar
- 2 tablespoons fresh lemon juice
Instructions
- In a blender puree sorbet ingredients until sugar is dissolved, and pour through a fine sieve into a bowl, pressing on solids. Discard solids and freeze each sorbet in an ice cream maker.
- Transfer each sorbet as made to an airtight container and freeze until firm. Sorbets may be made 1 week ahead and kept frozen, covered.
- Serving suggestion: using a soup spoon, scoop sorbets, alternating flavors into glasses.
2 responses to “Green Grape Sorbet Recipe”
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Oooh, I’ll add this to the summer ice cream to do. We have a small ice cream maker and lay summer I experimented with simple recipes for the kids. This looks like just the ticket!
*last. Grrrr. Commenting from my phone and it is tricksy and likes to decide what it thinks I should be saying!