Concord Grape Sorbet

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 that was pure heaven. I thought I couldn’t do better, until last years grape foccacia—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, 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.

21 comments to “Concord Grape Sorbet”

  1. You’re reminding us that we still need to make that amazing looking chevre tart! And with that gorgeous purple sorbet now…the combo looks just delicious…

  2. I love sorbet. It’s so much healthier than ice cream. The color of your sorbet is absolutely gorgeous. It looks so frosty and refreshing.

  3. Just take a look at that colour…gorgeous! I love how simple and straightforward the recipe is!

  4. 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

  5. Well.

    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?

  6. 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:

  7. 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!

  8. The color of that sorbet is just incredible. So deep and gorgeous — I want to paint my bedroom that color!

  9. 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.

    Hope you have a great day.


  10. The depth of colour in the sorbet together with its refreshing appeal is really making me question why I still don’t have an ice cream maker!

  11. I’ve never heard of concord grapes. I’ve seen on Wikipedia they are a native American variety. Does anybody know of a viable substitute among the European varieties? Thanks!

  12. This sorbet is stunning! The color is fantastic. It must have paired beautifully with the Tourteau de Chevre.

    I also love concord grapes, I just made little crostinis with them.

  13. 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!!!!

  14. What about your lovely bags???

  15. Hi Christina,
    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. !!!

  16. hi tim,
    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!”

  17. hi tim…sorry about this second comment but i need to correct my error (should read)
    “spot on with the wonderful sorbet color”

    & i think i am watching too much of top chef just desserts (with the spot on!)…but you truly are!!

  18. A fantastic and original looking sorbet

  19. that sorbet looks incredible! i better run to the market and pick up some grapes for jelly before it’s too late!

  20. 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

  21. Oops…”potato mashed” should say “potato masher”. My I-pad automatically corrected what it thought was an error!

What do you think?