Fresh Grape and Champagne Sorbet

The sorbet base takes only 15 minutes to assemble, but packs big flavor, thanks to a double hit of grapes. Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
Makes about 3 cups
                PREP: 15 minutes
                TOTAL: 5 hours (includes freezing time)

                4 cups seedless red grapes
                3/4 cup Champagne or sparkling wine
                1/2 cup sugar
                1/4 cup frozen Concord grape juice concentrate, thawed
                Few pinches of ground cinnamon
                Additional seedless red grapes (for garnish; optional)

                Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
                Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
                Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.

See you soon,

                          Photograph by José Picayo

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