Fresh Grape Sherbet
Fresh grapes cook down into a bright frozen dessert with a touch of sugar and optional rosé for a clean, fruit-forward finish.
Prep 20 min · Cook 10 min · Total 2 hr 55 min · Makes about 1 quart (8 servings)
Ingredients
- 2 1/4 pounds fresh, flavorful grapes, such as Muscat, Zinfandel, Concord or a wine-making variety, rinsed and stemmed
- 1/4 cup water
- 3 tablespoons sugar
- 2 tablespoons light corn syrup or golden syrup
- Optional: 4-6 tablespoons rosé wine
Directions
- Combine the grapes and water in a large non-reactive pot. Put the lid on, cook gently, and stir every so often until the grapes have softened.
- Take the pot off the heat and run the grapes through a food mill fitted with the finest disk. If a food mill is not an option, push the mixture through a fine-mesh strainer instead; it takes some muscle, but it works. The amount of juice will vary depending on the grapes. For reference, this yielded 3 cups, 750ml, of juice, which is helpful if you want to use good bottled grape juice.
- Stir in the sugar, corn syrup, and rosé, if you are adding it, until the sugar has fully dissolved. Chill the mixture well, then churn it in your ice cream maker following the manufacturer’s instructions.