Black Grape Sorbet Recipes

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BLACK GRAPE SORBET



Black Grape Sorbet image

I found this recipe at Tops Market couresty of California Table Grape Commission. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.

Provided by internetnut

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups blue seedless black grapes, rinsed
1/4 cup sugar
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon vodka (opt, helps to make the sorbet smooth)

Steps:

  • Puree grapes, sugar, lemon zest and juice in blender until mixture is smooth.
  • Place mixture in a saucepan and bring to boil over high heat. Let boil 30 seconds, then remove from heat.
  • Strain puree through fine strainer and discard solids. Stir vodka into puree.
  • Let mixture chill in refrigerator, then place in an ice cream freezer according to manufacturer instructions or freeze in a shallow pan, stirring every 10-15 minutes until frozen.

Nutrition Facts : Calories 167.8, Fat 0.3, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 41.8, Fiber 1.5, Sugar 37.4, Protein 1.2

BLACK CURRANT SORBET



Black Currant Sorbet image

Make and share this Black Currant Sorbet recipe from Food.com.

Provided by KittyKitty

Categories     Frozen Desserts

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup superfine sugar
1 1/4 lbs black currants
1/2 lemon, juice of
1 tablespoon egg white
mint leaf (to garnish)

Steps:

  • In small saucepan over medium-high heat, bring the sugar and 1/2 cup of water to a boil, stir until the sugar dissolves. Boil the syrup for 2 minutes, then remove the pan from the heat and set aside to cool.
  • Remove the black currants from the stalks by pulling them through the tines of a fork.
  • In a blender, process the black currants and lemon juice until smooth. ALternatively, chop the black currants coarsely, then add the lemon juice. Mix in the sugar syrup.
  • Press the puree through a sieve to remove the seeds.
  • Pour the puree into a non-metallic, freezer proof dish. cover the dish with plastic wrap or a lid, and freeze until the sobet is almost firm, but still a little slushy.
  • Cut the sorbet into pieces and put into the blender. Process until smooth, then with the machine running, add the egg white and process until well blended. Transfer the sorbet back into the dish, and freeze until almost firm. Chop the sorbet again and process until smooth. ( I know this seems like a lot of processing, but it makes the sobet very smooth, and is really necessary).
  • Serve immediately ot freeze, tightly covered, for up to 1 week. Let soften 5-10 minutes at room temperature before serving, garnish with mint leaves.

Nutrition Facts : Calories 189.6, Fat 0.6, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 47.4, Sugar 25.1, Protein 2.4

CONCORD GRAPE SORBET



Concord Grape Sorbet image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 1/2 pounds Concord grapes (1 quart container)
1/4 cup water
2/3 cup Simple Syrup
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
  • Pass 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 simple syrup and lemon juice.
  • Transfer 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.

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