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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.

Source: Martha Stewart Living, October 2002



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How would you rate this recipe?
  • maplebayvalerie
    3 OCT, 2018
    It was a great way to use up some grapes that were given to me. I thought it was a touch sweet, but nice otherwise. It is a sorbet, so it should be sweet. But I think it could do with less simple syrup. I don't have enough experience making sorbets to know how that would affect the texture. Lovely colour.
  • 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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