A truly delicious grape sorbet made from roasted grapes. You can use any seedless variety, though the most beautiful colour comes from red or black grapes. It’s refreshing, naturally sweet, and wonderfully light. The longer it churns in an ice cream maker, the fluffier and more delicate the texture becomes. Highly recommended!
Makes about 1 litre.
Ingredients for the grape sorbet:
- 1 kg red seedless grapes
- freshly squeezed juice of 1 lemon
- 100 ml water
- 70 g sugar
- optional: 3 tablespoons grape wine
Remove the grapes from the stems and place them in a large roasting dish. Roast at 190°C for about 25 – 30 minutes, until some of the grapes begin to burst. Remove from the oven and transfer to a blender. Blend until smooth – if the skins remain noticeable, pass the mixture through a sieve.
In a small saucepan, combine the water and sugar. Bring to the boil and simmer for about 3 minutes. Remove from the heat and allow to cool.
In a bowl, mix together the roasted grape purée, sugar syrup, lemon juice, and optional wine. Cover and chill in the fridge for at least 12 hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container, cover, and freeze for a few hours.
Without an ice cream maker:
Pour the chilled mixture into a container and place in the freezer. For the first 3 hours, remove it every 30 minutes and blend to break up ice crystals and achieve a smoother texture. Then freeze until firm.
Enjoy!
Source of inspiration – Waitrose magazine (recipe adapted).
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