Grape Sorbet Recipe
No matter the season, we all love frozen desserts. If you’re anything like me, you’ve already tried all the standard ice creams, sorbets, and frozen yogurts in the grocery store and have been craving something a little bit different. Not that there is anything wrong with strawberry or raspberry sorbet, but sometimes we need to embrace new flavors, textures, and expand our culinary horizons. To that end, I present today’s culinary experiment: my first grape sorbet recipe.
I have never seen a grape sorbet available for sale, and seedless grapes were on sale at the market, so I decided to give it a try. I started with a basic fruit sorbet recipe, drastically reduced the sugar, and then replaced the sugar itself with honey because honey has less of an impact on blood sugar than regular sucrose. In order to smooth out the texture, I added a bit of vodka because the alcohol will prevent the final grape sorbet from freezing as hard as it otherwise would. A pinch of salt rounds out the flavor and turns the taste buds up to eleven.
For all my ice creams and sorbets, I use a trusty little Cuisinart ice cream maker that has served me well for quite a few years. It has a removable bowl that needs to be frozen for 24 hours before it is ready to churn. Amazon has quite a few different similar models, as well as some with built-in compressors that eliminate that 24 hour wait completely.
Basic Grape Sorbet Recipe
Like all great sorbets, this recipe is very simple. I used seedless green grapes in this version because they’re my favorite, but it should work just as well with any seedless variety. Varieties containing seeds should be seeded before we begin.
Ingredients for Grape Sorbet
- 2 1/4 lbs Seedless Grapes
- 1/3 Cup Raw Honey
- 2 Tbsp Lemon Juice
- 2 Tbsp Vodka (this helps keep it from freezing rock hard)
- Pinch of Salt
Add all ingredients to your trusty blender and puree very thoroughly, about five minutes. Many sorbet recipes ask us to strain the pureed fruit through a fine mesh strainer, but it’s not necessary in this case. There are no seeds to strain out and the skin is chopped up fine enough that it doesn’t hurt that final texture.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Transfer your finished grape sorbet to an air-tight container and harden in the freezer for at least three to four hours before consuming.
Garnish with a few fresh grapes if you like and enjoy.
This grape sorbet recipe makes just about a full quart. Most commercial sorbets consider a serving size to be 1/2 cup, but since no one ever only eats 1/2 cup of sorbet at a time, the figures below are based on one cup servings, which is much more realistic. Just remember that even though sorbet is made from fruit and is fat-free, it still contains a huge amount of sugar, so nosh accordingly.