Grape sorbet is massively underrated! It’s really sophisticated and a great choice for a dinner party or a cool treat to enjoy on a hot afternoon.
I based this recipe on the one found in David Lebovitz’s The Perfect Scoop. I actually didn’t think I was going to like it until I tried making it. Maybe nightmare’s of being forced to eat peanut butter and grape jelly at childhood birthday parties. Grape jelly seemed the low of the low and I assumed grape sorbet would be the same.
I was wrong, very wrong. Not only is it relatively east to make but it is really fantastic. Of course, it all depends on the kind of grapes you are using. I used Chilean Sable grapes which are super sweet and supposedly have the hint of Parma Violets, but Concord Grapes or Moscato Grapes would be amazing.
When it comes to making grape sorbet, only a few ingredients are needed to create a delicious and refreshing treat. I don’t use frozen grapes, lemon zest or lemon juice in this recipe as I find fresh grapes work best. Here are the essential ingredients:
The star ingredient of grape sorbet is, of course, grapes. Green, red, or black grapes can be used to make sorbet, depending on personal preference. It is important to remove the grapes from the stem and then weigh them. I used seedless grapes, but you can use seeded.
Sugar is needed to sweeten the sorbet and help it freeze.
Corn Syrup or Golden Syrup
Using either corn syrup or golden syrup helps not only sweeten, but also freeze the sorbet. Using the syrups prevents the sorbet from becoming rock hard.
Vodka or Wine
I find that adding a spirit to a sorbet brings out the fruit flavor. David suggests win, while I think vodka is perfect. You don’t taste the vodka – it just enhances the flavor so much more!
It only takes a few simple steps for this great recipe:
Preparing the Grapes
To make grape sorbet, the first step is to prepare the grapes. Remove the grapes from their stems and wash them thoroughly.
Making the grape sorbet mixture
In a small saucepan, combine grapes and water over medium heat. Cover and stir until the grapes are soft. This takes about 20 minutes.
When they are soft, remove from heat and push the grapes press them through a fine-mesh strainer. Try and get as much grape juice as you can! I do it little by little and then discard the grape skins.
Add the sugar and corn or golden syrup until dissolved. Then stir vodka in if using.
Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Tips and Variations
Adding Wine or Liquor
As I said, I added vodka, but you can use wine or any other liquor to your grape sorbet. Red wine pairs well with red grapes, while white wine goes well with green grapes. You can also add a small amount of rum to help keep the sorbet from freezing too hard.
Using Different Types of Grapes
You can use any type of grape you like. You can also experiment with different varieties of grapes, such as Muscat or Concord grapes, to create a unique flavor profile.
Grape sorbet is delicious on its own, but you can also serve it with other desserts or toppings. Here are some ideas:
- Top with fresh berries or whipped cream for a colorful and tasty treat.
- Serve alongside a slice of pound cake or angel food cake for a light and refreshing dessert.
- Use as a base for a sorbet float by adding a scoop of vanilla ice cream and a splash of soda water.
Overall, grape sorbet is a versatile dessert that can be customized to suit your taste. Whether you prefer a simple sorbet or a more complex flavor profile, these tips and variations can help you create a delicious and refreshing dessert that everyone will love.
Frequently Asked Questions
How long does Grape Sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
Is Grape Sorbet vegan?
Yes, Grape Sorbet is vegan as it does not contain any animal products.
Is Grape Sorbet gluten-free?
Yes, Grape Sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
The cherry on top
Not only was this one of my favorites, but everyone who has tried it is a convert! It can be the perfect palate cleanser So don’t miss this!
Try a few of these other sorbets:
You can also try different sorbet recipes using other fruits instead of grape. Strawberry, mango, and lime are refreshing summer fruits and make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Here’s the Grape Sorbet recipe!
- 2.5 lb grapes (I used Sable, but you can use Concord or any sweet, fragrant grape) weighted after stems removed
- ¼ cup water
- 3 tbsp sugar
- 2 tbsp golden syrup (light corn syrup)
- 4 tbsp vodka (or rose) optional
- In a non-reactive pot (if you have one), mix the grapes and the water. Heat until the grapes are soft, stirring occasionally. This takes about 20 minutes.
- Using small batches, pour the grapes into a fine-mesh sieve or strainer and push all the juice out you can. I use a potato masher! You end up with about 2 1/2 cups of grape juice.
- Add sugar and golden syrup. Add vodka or wine if you are using.
- Mix until all combined.
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.