I’m crazy for concord grapes. This is the third recipe I have posted involving this autumn staple. If you haven’t tried one of these recipes, you are missing out. They are among my favorite recipes ever. I started with a grape tart [1] that was pure heaven. I thought I couldn’t do better, until last years grape foccacia [2]—which blew my mind. This sorbet rounds out the trio and is a delicious and intensely flavored sweet treat.
I served it with the Tourteau de Chèvre [3], but I was also completely happy eating it on its own. It is absolutely lovely and concord grapes are something you need to try.
Concord Grape Sorbet (adapted from one of my all-time favorite cookbooks, The Last Course by Claudia Fleming)
- 1 pound Concord grapes, stemmed
- 2 tablespoons sugar
- 1/4 teaspoon ascorbic acid
- 1/2 cup simple syrup
Place the grapes in the bowl of a water-tight food processor and add the sugar and ascorbic acid. Pulse the mixture until it is a rough puree. Let the mixture rest for 30 minutes at room temperature (or in the fridge overnight).
Puree the grapes until the mixture is very smooth, about 2 minutes. Strain through a fine sieve, pressing down on the solids to get as much juice as possible. Discard the solids.
Stir the simple syrup and 1/4 cup water into the grape mixture. Chill until the mixture is thoroughly cold, at least 3 hours. Freeze in an ice cream maker according to manufacturer’s instructions.