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.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Prepare an ice-water bath; set aside. Combine the grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and the grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until the juices are dark purple and the grapes begin to break apart, about 3 minutes.
Step 2
Pass the 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 the simple syrup and lemon juice.
Step 3
Transfer the 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.
