BLACK GRAPE SORBET
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Puree grapes, sugar, lemon zest and juice in blender until mixture is smooth. Place mixture in a saucepan and bring to boil over high heat. Let boil 30 seconds, then remove from heat. Strain puree through fine strainer and discard solids. Stir vodka into puree. Let mixture chill in refrigerator, then place in an ice cream freezer according to manufacturer instructions or freeze in a shallow pan, stirring every 10-15 minutes until frozen.
- Nutritional analysis per serving: Calories 163; Protein 1 g; Fat 1 g; Calories from Fat 5 %; Carbohydrates 41 g; Cholesterol 0 mg; Fiber 1.6 g; Sodium 3 mg.
NO-CHURN GRAPE SORBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place grapes in a food processor with mint, corn syrup, lemon juice, and salt. Puree; freeze until firm, at least 4 hours.
CONCORD GRAPE SORBET
This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
- Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in simple syrup and lemon juice.
- Transfer mixture to an ice-cream maker, and freeze according to manufacturer's instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.
CONCORD GRAPE SORBET (SORBETTO DI UVA)
Provided by Andrea Albin
Categories Ice Cream Machine Low Fat Vegetarian Frozen Dessert Summer Healthy Vegan Gourmet
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Purée half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Repeat with remaining grapes to yield 3 cups purée. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours.
GRAPE SHERBET
My husband, two daughters and I first enjoyed this refreshing treat at our friends' house. They graciously shared the recipe after we all raved about it. The sherbet is always popular at ice cream socials.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 quart.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sherbet freezer container, allowing headspace for expansion. Freeze 4 hours or until firm.
Nutrition Facts : Calories 152 calories, Fat 5g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 30mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.
WINE GRAPE SORBET
Lots of people eat grapes out of hand, but they don't quite know what else to do with them. Well, I do. I use them to make sorbet. Though seedless grapes are great for snacking, they're the least flavorful varieties. If you're lucky enough to live near a farmers' market, or if you can get your hands on grapes that are good for wine making, like Chardonnay, Merlot, or Zinfandel, you'll find they make the most amazing sorbets. I have a few older Jewish aunts who swear that Concord grapes make good wine (that comes in a square bottle). I'm not so convinced about the wine, but Concord grapes do, indeed, make one of my favorite sorbets.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- Put the stemmed grapes in a large saucepan with the water. Cover and cook over medium heat, stirring occasionally, until the grapes are juicy and softened.
- Remove the seeds and skins by passing the grapes through a food mill fitted with a fine disk or by pressing them through a mesh strainer set over a large bowl. Whisk the sugar and corn syrup or agave nectar into the still-warm grape juice until dissolved. (If the grape juice has cooled, rewarm it gently in a saucepan over low heat.) Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- Because grapes have a lot of water, sorbet made from them tends to freeze very firmly. The sorbet is best eaten shortly after it's made; otherwise, be sure to remove it from the freezer before serving to allow it to soften.
- A pour of Champagne or other sparkling wine over each serving of sorbet is a nice touch. If you used Concord grapes, a spoonful of whipped cream (page 239) provides creamy contrast.
- If you don't have an ice cream machine, you can make GRAPE GRANITA. Pour the mixture into a shallow plastic container and place it in the freezer. Check periodically, and as the mixture freezes over the course of a few hours, stir and rake the mixture with a fork several times to create grainy crystals.
- Instead of using fresh grapes, you can use 3 cups (750 ml) good-quality unsweetened grape juice. Warm 1 cup (250 ml) of it with the sugar and corn syrup or agave nectar until the sugar dissolves, then mix in the remaining grape juice.
- Grapes can be stemmed quickly in a stand mixer fitted with the dough hook: Put the grapes in the bowl and run the mixer on the lowest speed. The hook will pull the grapes off the stems and crush them so they cook quicker; the stems will rise to the top and can be easily removed and discarded.
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