Fresh Grape And Champagne Sorbet Recipes

BLACK GRAPE SORBET

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.

FRESH GRAPE AND CHAMPAGNE SORBET

Steps:

• Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 11/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
• Serve sorbet in Champagne coupes: garnish with additional grapes, if desired.

NO-CHURN GRAPE SORBET

Steps:

• Place grapes in a food processor with mint, corn syrup, lemon juice, and salt. Puree; freeze until firm, at least 4 hours.

WINE GRAPE SORBET

Steps:

• Put the stemmed grapes in a large saucepan with the water. Cover and cook over medium heat, stirring occasionally, until the grapes are juicy and softened.
• Remove the seeds and skins by passing the grapes through a food mill fitted with a fine disk or by pressing them through a mesh strainer set over a large bowl. Whisk the sugar and corn syrup or agave nectar into the still-warm grape juice until dissolved. (If the grape juice has cooled, rewarm it gently in a saucepan over low heat.) Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Because grapes have a lot of water, sorbet made from them tends to freeze very firmly. The sorbet is best eaten shortly after it's made; otherwise, be sure to remove it from the freezer before serving to allow it to soften.
• A pour of Champagne or other sparkling wine over each serving of sorbet is a nice touch. If you used Concord grapes, a spoonful of whipped cream (page 239) provides creamy contrast.
• If you don't have an ice cream machine, you can make GRAPE GRANITA. Pour the mixture into a shallow plastic container and place it in the freezer. Check periodically, and as the mixture freezes over the course of a few hours, stir and rake the mixture with a fork several times to create grainy crystals.
• Instead of using fresh grapes, you can use 3 cups (750 ml) good-quality unsweetened grape juice. Warm 1 cup (250 ml) of it with the sugar and corn syrup or agave nectar until the sugar dissolves, then mix in the remaining grape juice.
• Grapes can be stemmed quickly in a stand mixer fitted with the dough hook: Put the grapes in the bowl and run the mixer on the lowest speed. The hook will pull the grapes off the stems and crush them so they cook quicker; the stems will rise to the top and can be easily removed and discarded.

FRESH GRAPE AND CHAMPAGNE SORBET

Steps:

• Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
• Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.