Concord Grape Sorbet
Martha Stewart Living
1 1/2 pounds Concord grapes (1 quart container)
1/4 cup water
2/3 cup Simple Syrup
1 1/2 tablespoons freshly squeezed lemon juice
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.
1. In a small saucepan, stir together 1 cup water and 1 cup sugar.
2. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds.
3. Let cool completely before storing in an airtight container; chill, up to six months. Makes about 1 1/2 cups.
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