Take two pounds of concord grapes and
remove them from their stems.
Put them in a blender and puree
one pound at a time. Put puree through
a sieve to remove skins and pips.
Add 3/4 cup sugar to the puree.
Chill several hours. Freeze in an ice cream maker.
Its fun to watch the sugar disolving in the puree.
The resulting sorbet is not at all icy. It's velvety.
Very pretty color too. The recipe is from Gourmet magazine.
No comments:
Post a Comment