Oooooh my taste buds are doing a happy dance! I haven’t made ice cream in forever – way before we moved, because my ice cream maker has been buried in one of the many boxes of stuff that I don’t have room for in my new house, so they haven’t been emptied and probably won’t be for a long time. I decided it was time to look through them though. to locate my ice cream maker.
I had to dig it out, because even though I’m getting word that the rest of the country is starting to feel like fall, it’s still in the low 100s here in Arizona. That means ice cream is still in fashion even though it’s well after Labor Day.
A few weeks ago I posted this round-up of Healthier Ice Creams and Frozen Treats, and I got a tweet from @SunWorld Fruit – grower of sensationally sweet fresh California grapes. They suggested trying Black Grape Sorbet, so this one’s for you guys, and I have to say, it’s one of my new favorite cool treats. I really gave lots of thought to how I could make this sorbet super special – maybe swirl some Gorgonzola Dolce throughout? Or add some lemon zest and lemon thyme? Or pair it with another fruit? After I tasted the plain sorbet, it was a done deal – it needs nothing. Hence the name — Just Black Grapes Sorbet. OK I did have to add some sugar to get it to freeze to the right consistency, and a bit of lemon juice to balance out the sweetness, but really, that’s it.
If you haven’t tried black grapes, please run right out and get some. They’re so ridiculously sweet and delicious and I’m starting to see them all over the place right now, which means they’re super-fresh and seasonal. Grapes are one of the healthiest fruits you can eat – they are especially high in antioxidants and phytonutrients. You’ve probably heard that red wine is good for you, and that’s because it contains a compound called resveratrol – found in the skins of grapes. Research studies have linked resveratrol to a reduction in heart disease and cancer, and an increase in longevity.
Most recipes I see for grape sorbet call for pressing the pureed grapes through a sieve to remove the skins. I left them on. One -it’s a heck of a lot easier. Two- I like a little bit of texture, and Three – I don’t like red wine, but I wanted my resveratrol!
- 1 1/2 pounds of seedless California Black Grapes, washed
- 1/4 cup water
- 1/4 cup white sugar
- 5 tablespoons of organic corn syrup
- 1 1/2 tablespoons fresh lemon juice
Place water, sugar, corn syrup and lemon juice in a medium saucepan and heat on high until sugar is dissolved.
Add grapes and bring mixture to a boil.
Reduce heat to medium-high and let boil for about 4 minutes, or until grapes start to release some liquid.
Reduce heat, and summer for another 4-5 minutes, until grapes start to break apart and they are completely softened.
Let mixture cool for at least 30 minutes.
Pour entire mixture into the bowl of a food processor fitted with the chopping blade, and process until grapes are fairly smooth.
Pour mixture into a large lidded measuring cup or bowl with a lid, and refrigerate at least 3 hours or overnight.
Pour cold grape mixture into the bowl of an ice cream maker and churn for approximately 30 minutes or until light and fluffy in texture.
Transfer sorbet into a lidded container and freeze for about 4 hours.
Which color grapes do you like best? Have you tried black grapes?