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Concord Grape Sherbet

Concord Grapes

Concord Grapes leave me conflicted. They fill up my senses in a way that would do John Denver proud. They also break my heart. When I see their deep blue-purple skins overflowing the baskets at the market stalls the joyful, creative part of me wants to buy them all up, race home and create a new dish. The other no-pride, bare-it-all part wants to fall to the ground, throw my arms around the vendors knees and weep until their jeans are soaked.

To keep this love/panic in balance I count off each basket I buy on my weekly trip to the Farmers’ Market. Basket 1 means Hot Hazy Summer is well and truly over. I stop and breathe deeply, taking in the smell of the grapes sitting in still-warm sun like they’re a form of incense. Basket 2 indicates Warm Autumn will soon be hip-checked out of the way to make room for Cool Autumn. I put on a jacket and buy the grapes unsniffed. By Basket 3, Bitterly Cold and Drizzly Autumn has made an appearance and is looking over his shoulder nervously. Time to wrap my fall-toned pashmina around my neck and see how many people mention it matches the trees. Usually around Basket 4 or 5, Freeze Your Nostrils Winter is barreling down from the north, leaving ice rinks in his wake. Hand me the Kleenex.

In a desperate frenzy to make the best of these beautiful but ominous grapes, I’ve used them in every way I can think. Over the years I’ve baked them into pies with a sweet streusel topping. I’ve wrapped them into unruly galettes and boiled them into spreadable jam. When I maxed out on sugar, I churned them into a barely-sweetened, palate-cleansing sorbet. What more can a girl do?

Sherbet. I hadn’t done sherbet.

Concord Grape Sherbet by The Messy Baker.

Grapes and sugar and cream are about all you need to make Concord Grape Sherbet. The results are a silky, juice-filled, cranberry-coloured sherbet you won’t find in the stores or even at the high-end artisanal cone shop. It delivers all the sweet-tangy flavour you expect in a pie — providing you mushed copious quantities of whipped cream into it.

Be warned. It will stain your fingers, your tongue and your table cloth. Without stabilizers, it melts quickly. But it won’t be sitting around that long.

Concord Grape Sherbet by The Messy Baker

To my surprise, this is one of the best frozen desserts I’ve created. Ever.

Sorry chocolate. Sorry peaches. You can’t win them all — unless you’re Concord Grapes.

Concord Grape Sherbet
Author: 
Recipe type: Ice Cream & Frozen Treats
Cuisine: Canadian
Prep / inactive time: 
Cook / active time: 
Total time: 
Serves: 1 generous litre (quart)
 
This creamy sherbet is rich but not too sweet. It tastes like Concord Grape Pie with a generous scoop of vanilla ice cream stirred into it. You can enjoy it as is, or on top of the pie. It's not over-kill. It's appreciation.
Ingredients
  • 2 pounds Concord grapes
  • ½ cup sugar
  • 1 vanilla pod, split in half lengthwise
  • 1 tablespoon orange liqueur (optional)
  • 1½ cups heavy cream (35%)
Instructions
  1. Pinch the grapes with your fingers, dropping the pulp into a medium-sized, non-reactive saucepan and the skins into the bowl of a blender or food processor fitted with a blade.
  2. Cook the pulp over medium heat until it begins to break down and the seeds release. Strain the pulp through a fine mesh sieve over the skins, using the back of a ladle to push all the pulp through. Discard the seeds. Purée the skins and de-seeded pulp together until smooth.
  3. Pour the grape mixture back into the sauce pan. Stir in the sugar and vanilla pod. Cook over medium until the mixture just reaches a simmer and the sugar dissolves. Stir in the orange liqueur. Cover and allow the mixture to cool to room temperature before adding the cream. Chill until cold.
  4. About 20 minutes before you're ready to churn the sherbet, pop the mixture into the freezer to get it really cold. Churn in an ice cream maker according to manufacturer instructions. You might need to return the sherbet to the freezer to firm up before serving.
  5. Enjoy with Concord Grape Pie or all on its own.

Are you crazy about Concords? If so, how do you enjoy them?

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10 Responses to Concord Grape Sherbet

  1. Marlene October 11, 2013 at 11:25 pm #

    Beautiful!
    Marlene recently posted…It’s Apple Season ✱ Apple Crostata with Maple Syrup, Vanilla and GingerMy Profile

    • Charmian Christie October 12, 2013 at 8:33 am #

      Thanks so much, Marlene.

  2. A Canadian Foodie October 12, 2013 at 11:11 am #

    You love this cold sweet stuff as much as I do! I can see next concord grape season I will be VERY busy. In my Thermomix, it takes about 30 seconds to make a sorbet. I had never made one until yesterday – kind of stuck on ice creams… but 30 seconds, ice, sugar and raspberry heaven… so, now for the currants and the grapes. Whoo-hoo!
    :)
    V
    A Canadian Foodie recently posted…Our Traditional Canadian Thanksgiving 2013My Profile

    • Charmian Christie October 12, 2013 at 11:44 am #

      Yes, I’m a big fan of a) Concord grapes and b) cold sweet stuff. I adore my Cuisinart ice cream maker, but it does take a lot longer than 30 seconds to churn out ice cream, sorbets or sherbets. Plus, you do have to cook the grapes to get the seeds out and change the flavour — kind of like with apricots. I’m not sure if the Thermomix does that, but I’m liking the 30 seconds, all-in-one approach. My kitchen’s a mess by the time I make a batch of Concord grape anything.

      Have a very happy Thanksgiving!

  3. Sabrina - A Spoonful of Photography October 13, 2013 at 3:31 am #

    Wow, the color looks absolutely stunning! I adore all kinds of grapes – especially the seedless ones ;) I don’t own an ice cream maker though – but I’ll kerp this recipe in mind and maybe try it the “old school way” with a mixer. Keep up the great work!

    • Charmian Christie October 13, 2013 at 11:41 am #

      Thanks. It really is a stunning looking frozen dessert. I don’t see why you can’t make this “old school”. I’m sure it would be amazing. If you do try it I’d love to hear how it turns out.

  4. Kiki March 2, 2014 at 12:40 pm #

    This looks gorgeous. Can you please tell me how much concord grape juice would I need to make this recipe? Unfortunately, I can’t seem to find concord grapes.

    • Charmian Christie March 2, 2014 at 8:12 pm #

      Kiki, you won’t be able to find Concord grapes out of season. They’re available only in the fall, and for a limited time.

      Unfortunately, I don’t think you can make this sherbet using commercial grape juice. The skins are essential for the intense colour and flavour.

  5. Amy September 9, 2014 at 12:22 am #

    Thanks for the awesome recipe! I made this last year, and made it again today. I think it’ll become a yearly tradition, because even though popping the grapes is a lot of work it’s a labour of love. I’m thinking of making peanut butter cookies this week so that I can make PB&J ice cream sandwiches.

    • Charmian Christie September 9, 2014 at 7:30 am #

      This would be the perfect centre for a peanut butter cookie ice cream sandwich. It is a bit time consuming but as you say, it’s worth it for a once a year tradition.

      Enjoy those sandwiches!

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