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…
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.
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!
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!!!!
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. !!!
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!”
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
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The Blue-Eyed Bakers says:
October 13th, 2010 at 9:49 am
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…
Lisa says:
October 13th, 2010 at 9:49 am
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.
deeba says:
October 13th, 2010 at 10:56 am
Just take a look at that colour…gorgeous! I love how simple and straightforward the recipe is!
Martin says:
October 13th, 2010 at 12:09 pm
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
Abigail says:
October 13th, 2010 at 12:15 pm
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?
Tim says:
October 13th, 2010 at 12:36 pm
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/
Ross says:
October 13th, 2010 at 1:35 pm
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!
Meister @ Eat This Neighborhood says:
October 13th, 2010 at 4:57 pm
The color of that sorbet is just incredible. So deep and gorgeous — I want to paint my bedroom that color!
kim says:
October 13th, 2010 at 5:14 pm
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.
Kim:)
Val says:
October 14th, 2010 at 5:59 am
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!
Caffettiera says:
October 14th, 2010 at 7:52 am
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!
Nadia says:
October 15th, 2010 at 11:36 am
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.
Christina says:
October 15th, 2010 at 8:08 pm
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!!!!
victoria says:
October 15th, 2010 at 8:43 pm
What about your lovely bags???
Tim says:
October 15th, 2010 at 8:53 pm
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. !!!
linda says:
October 16th, 2010 at 9:28 am
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!”
linda says:
October 16th, 2010 at 9:32 am
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!!
Scott at Real Epicurean says:
October 17th, 2010 at 6:55 am
A fantastic and original looking sorbet
yossy says:
October 17th, 2010 at 5:43 pm
that sorbet looks incredible! i better run to the market and pick up some grapes for jelly before it’s too late!
Laurie says:
July 16th, 2011 at 7:42 pm
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
Laurie says:
July 16th, 2011 at 7:44 pm
Oops…”potato mashed” should say “potato masher”. My I-pad automatically corrected what it thought was an error!