Concord Grape Sorbet
Cuisine: Canadian
Author: Charmian Christie
With full-on Concord grape flavour, this sorbet remains true to the fruit. It's not a sweet dessert, but more of a tart, after-dinner palate cleanser.
  • 2 pounds Concord grapes
  • 2 tbsp honey
  • 1 tbsp Drambuie
  1. Pop the grapes out of their skins and into a medium-sized non-reactive sauce pan.
  2. Place the skins in a food processor or blender and purée until smooth. The finer the skins are chopped, the easier they will be to strain.
  3. Add skins to the pulp and bring to a boil over medium to medium-high heat. Cook until the grapes release their seeds.
  4. Remove the seeds by placing a fine mesh sieve over a non-reactive bowl and pressing the grape mixture through using the back of a large ladle. Discard the seeds. Stir in the honey and Drambuie.
  5. Chill the mixture until cold. About 20 minutes before you're ready to churn, place the sorbet in the freezer to get really cold.
  6. Freeze in ice cream maker according to manufacturer's instructions. The sorbet may need to be returned to the freezer for a while to firm up.
Recipe by The Messy Baker at