Concord Grape Sorbet With Rosemary And Black Pepper Recipes

BLACK GRAPE SORBET

Black Grape Sorbet image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 cups black California seedless grapes, rinsed
1/4 cup sugar
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon vodka (optional, but helps make 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.
Nutritional analysis per serving: Calories 163; Protein 1 g; Fat 1 g; Calories from Fat 5 %; Carbohydrates 41 g; Cholesterol 0 mg; Fiber 1.6 g; Sodium 3 mg.

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

Ingredients

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.

CONCORD GRAPE SORBET WITH ROSEMARY AND BLACK PEPPER

CONCORD GRAPE SORBET WITH ROSEMARY AND BLACK PEPPER image

Number Of Ingredients 4

Ingredients

2 1/2 pounds Concord grapes, stems removed
1/2 cup honey
2 large sprigs rosemary
2 tablespoons whole black peppercorns

Steps:

Instructions Toss the grapes into a food processor and process them for 45 to 60 seconds, until they form 3 to 4 cups of a coarse and lumpy, vibrantly purple slurry. If your food processor is small, work in small batches until youâve processed all the grapes. Transfer the puree to a saucepan, pour in the honey, and drop in the rosemary and black peppercorns. Simmer the mixture over medium-low heat for 15 to 20 minutes, until slightly thickened and deeply fragrant. Set a fine-mesh sieve over a large bowl and pour the puree into the sieve, straining out the grape seeds, rosemary, and peppercorns. Cover the bowl and transfer it to the refrigerator. Allow the puree to chill for at least 12 hours. Churn the puree in an ice cream maker according to the manufacturerâs instructions. Spoon the sorbet into a container, cover tightly, and store it in the freezer. It will keep for up to 2 weeks.

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CONCORD GRAPE SORBET WITH ROSEMARY AND BLACK PEPPER

2021-04-04 Transfer the puree to a saucepan, pour in the honey, and drop in the rosemary and black peppercorns. Simmer the mixture over medium-low …
From gourmandeinthekitchen.com
Reviews 10
Estimated Reading Time 6 mins
Servings 1
Total Time 20 mins

Toss the grapes into a food processor and process them for 45 to 60 seconds, until they form 3 to 4 cups of a coarse and lumpy, vibrantly purple slurry. If your food processor is small, work in small batches until you’ve processed all the grapes.
Transfer the puree to a saucepan, pour in the honey, and drop in the rosemary and black peppercorns. Simmer the mixture over medium-low heat for 15 to 20 minutes, until slightly thickened and deeply fragrant.
Set a fine-mesh sieve over a large bowl and pour the puree into the sieve, straining out the grape seeds, rosemary, and peppercorns. Cover the bowl and transfer it to the refrigerator. Allow the puree to chill for at least 12 hours.
Churn the puree in an ice cream maker according to the manufacturer’s instructions. Spoon the sorbet into a container, cover tightly, and store it in the freezer. It will keep for up to 2 weeks.

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