Description
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.
Scale
Ingredients
- 2 pounds Concord grapes
- 2 tbsp honey
- 1 tbsp Drambuie
Instructions
- Pop the grapes out of their skins and into a medium-sized non-reactive sauce pan.
- 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.
- Add skins to the pulp and bring to a boil over medium to medium-high heat. Cook until the grapes release their seeds.
- 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.
- Chill the mixture until cold. About 20 minutes before you’re ready to churn, place the sorbet in the freezer to get really cold.
- 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.