I think these are my favourite eating grapes. They are not too sweet, have the perfect skin (ie not too tough), are super juicy and are seedless. I had a kilogram of these beauties left over from the recent fruit TVC shoot I did, the one with all thepineapples, so knew I wanted to make a sorbet.
Prep Time: 15 minutes
Total Time: 35 minutes
Yield: about a litre
Ingredients
- 1 kg red Crimson grapes (or other red variety) - stalks removed
- 1/4 cup (60ml) water
- 3 tablespoons (45g) sugar
- 2 tablespoons (30ml) light corn syrup or glucose
- 100ml red wine
Instructions
- Put the grapes and water into a medium pot and bring to the boil with the lid on. Cook these until soft (about 10 minutes). Allow to cool slightly.
- Strain the juice from the fruit by pressing it through a fine mesh sieve into a bowl (You should get a yield of around 2 /1/2 - 3 cups).
- Stir in the sugar, glucose and wine - ensuring it has all dissolved. Chill for a couple of hours or over night.
- Process the liquid through your ice cream machine until ready. Remove and freeze.
If you are living in the Northern Hemisphere and cant relate to anything frozen right now, this one is worth remembering when Summer rolls around.
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