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