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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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  • 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.
    Reply
  • Cinnamon2
    29 JUL, 2008
    How many cups of the grape juice do you end up with?
    Reply
  • 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!
    Reply

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