Saturday, March 19, 2011


Fresh Grape and Champagne Sorbet

The sorbet base takes only 15 minutes to assemble, but packs big flavor, thanks to a double hit of grapes. Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
Makes about 3 cups
                PREP: 15 minutes
                TOTAL: 5 hours (includes freezing time)

                4 cups seedless red grapes
                3/4 cup Champagne or sparkling wine
                1/2 cup sugar
                1/4 cup frozen Concord grape juice concentrate, thawed
                Few pinches of ground cinnamon
                Additional seedless red grapes (for garnish; optional)

                Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
                Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
                Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.

See you soon,

                          Photograph by José Picayo
 photo signature_zps513df16d.png


designchic said...

This looks heavenly...perfect for the unseasonably warm weather we are having today in NC!!

The enchanted home said...

Now that looks reallly good and really husband loves grapes and would love this. If he behaves himself and is a good boy, I may just treat him to making
Thanks...happy Sunday~

Julie at Belle Vivir said...

My mouth is watering just by looking a this image.

Have a great week.

Anonymous said...

Yum... it sounds so easy... I will have to try this one! Hope your weekend is going great! xo

Anonymous said...

this looks wonderful to serve on a warm spring day....copied and pasted...thanks Teresa...
hope you're enjoying the weekend...

Mary Ann Pickett said...

How elegant and refreshing.

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