This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.
Recipe information
Yield
serves 10 to 12
Ingredients
1
1
2
1
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Preparation
Step 1
Prepare an ice-water bath; set aside. Combine the grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and the grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until the juices are dark purple and the grapes begin to break apart, about 3 minutes.
Step 2
Pass the mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in the simple syrup and lemon juice.
Step 3
Transfer the mixture to an ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.
