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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.

  • Servings: 12
Concord Grape Sorbet

Source: Martha Stewart Living, October 2002


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews (3)

  • theriskywhisk 19 Sep, 2008

    To Cinnamon2- you know I'm not sure, but I don't think you have to be totally exact in terms of boiling it down to a certain amount. If you cook the grapes until the juice is really dark and the grapes are totally falling apart, that's a good point to stop and move on to the food mill stage.

  • Cinnamon2 29 Jul, 2008

    How many cups of the grape juice do you end up with?

  • theriskywhisk 18 Apr, 2008

    Made this last September and couldn't stop eating it... SO SO good! What a fantastic recipe. Healthy and packed with so much flavor. I can't wait for concord grape season again!

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