The sorbet looks amazing, will definitely have to get my hands on Concord grapes. Quick question, what is your simple syrup ratio? 1:1? 2:1 (sugar/water)? Just want to make sure the sweetness proportions are proper. Thanks
This post just inspired me to buy an ice cream maker. Yes, it’s not the most practical autumn purchase, but that sorbet looks exquisite. What other fall fruits make good sorbets? Pear and ginger? Carrot? Apple?
Martin- I did 1:1. Sorry, I should have said that. It is pretty sweet, feel free to taste and adjust. Remember that it will taste less sweet when frozen.
Abigail- Buy an ice cream maker! I honestly think it is the best investment I ever made in my kitchen. This pear sorbet is one of the most amazing things I have ever tasted: http://www.lottieanddoof.com/2010/02/pear-sorbet/
AHA! My local farm stand has has TONS of great, local Concord Grapes recently, and my fiancee and I have had all sorts of ideas for things to use them in. Only problem is, I don’t for the life of me know how to seed grapes. I never thought of just running them through the food processor and straining them.
The bunch of grapes in my fridge should watch out now that I’ve read this. Their day of reckoning will soon be at hand!
I’m really happy to have come across your blog. You take beautiful pictures of your food and I’m looking forward to making some of these lovely recipes. I bought an ice cream maker at the end of summer because it was on sale so I’m really excited to try this.
Hi Tim – this looks delicous and i may just try to make it! The colors are amazing and i’m sure it goes along deliciously with the Chevre!
Two things – 1) were you at Floriole last Sunday, late morning? I thought you were ordering in front of me, but i wasn’t too sure, as i’ve only seen your picture from this site, so i didn’t want to ask if it was indeed you . I have loved your blog since you began writing it – way before I moved to Chicago (from Detroit) or even knew I would be here. It has always been a favorite of mine and now that i live here it is more than helpful.
2) did you know that your link to Dorie Greenspan leads to her last post in January? I love Dorie as much as you do and for a long time, I was worried something happened to her, because the link always went to the January post. I thought she had stopped writing. I don’t want to offend you, I just wasn’t sure if you knew or not.
Thank you so much for always writing about such amazing and yummy stuff!!!!
Thanks so much for catching that link problem. I have no idea why it was doing that, but I think it is indeed fixed. Dorie is doing well, I just saw her yesterday!
And yes, it was indeed me (I think) on Sunday. It was my birthday and Bryan and a couple of friends joined me for lunch. Next time, say hello!
Thanks for the nice words about the site. !!!
as always, this is another wonderful post…
i am guilty…do not have an ice cream maker…going to buy one asap…
love the photographs & styling (spot on the with wonderful sorbet color) : “fall” & “flavor just shine through!”
I’m excited to try this! We grow Concorde grapes, and have an abundance this year. Question….when I have made grape jelly in the past, the recipe says to cook and smash the grapes with a potato mashed while cooking. Then I put it directly into cheese cloth and let the juices drip out. Would the sorbet recipe work this way, or is there a specific reason for pureeing the skin and seeds with the juice and then straining? Or is it just easier than the cooking method? Thanks!!! Laurie