Last week, Terry brought home 3 pounds of red grapes, and my kids wouldn’t have anything to do with them. Instead of letting them go to waste, I made a sorbet out of them. I got the recipefrom the August issue of Tastes of Italia magazine. Here it is:
2 cups water
¾ cup sugar
2 lb red grapes
1 tsp of fresh lemon juice
Makes 8 servings
In a saucepan, combine the sugar and water. Bring to a boil and remove. Place the grapes and lemon juice in a blender and mix for 3 to 4 minutes, until skins and pulp are well pulverized. Remove, add sugar mixture and refrigerate for 2 hours.
Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
Serve immediately, or store in an airtight container for firmer texture.
When I tried to mix it in an ice cream maker, it wouldn’t freeze, so I ended up putting the mixture in a bowl and freezing it. But instead of being scoopable like ice cream, the mixture hardened like a popscicle. In fact, if I made this stuff again, I would forgo the ice cream maker and freeze it in popscicle molds.
At any rate, it tastes so good, I don’t mind that that I about need a jack hammer to get it out of the bowl.