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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

62 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 8
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: Unrated
How many cups of the grape juice do you end up with?
Rating: Unrated
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!