Grape Sorbet

Ingredients

• 2 pounds rinsed grapes, such as Concord or Niagra
• 2/3 cup sugar
• 1/4 teaspoon Kosher salt
• Lemon juice to taste, starting with 1/8 teaspoon

Directions

1. Add the whole grapes to a blender or food processor, then pulse only until they turn liquid and the skins are still mostly intact. This should take about 10 seconds.
2. Set a fine-mesh strainer over a work bowl and pour the grape mixture into it. Use a spoon to press the skins and seeds so the juice runs through; you’re aiming for about 2 1/2 cups of purée.
3. Whisk the sugar and salt into the purée until they dissolve, then taste the mixture. If it is too sweet, add lemon juice 1/8th teaspoon at a time.
4. Refrigerate the base until it is very cold, 2 to 3 hours.
5. Process it in your ice cream maker, following the manufacturer's instructions.
6. Move the sorbet to the freezer and let it set until firm, at least 3 hours.