Even though it is technically almost winter (Shh…Don’t tell Atlanta!), sometimes I just want an icy cold dessert. Given that lactose and I don’t get along too well, that narrows down the choices. I’m always up for something really refreshing that is akin to a popsicle. It is even better when I can feel a little fancy and eat something a tad bit more special, like sorbet. Earlier this fall, I got it in my head that I wanted to try to make Concord grape sorbet from scratch. Yes, from scratch from scratch. Like, squeeze the juice out of the grapes scratch. Let me tell you…it’s harder than it sounds. Okay…maybe it never sounded easy in the first place! LOL.
Smelling the Concord grapes every time I opened the refrigerator was one of the best rewards of the whole process. They smelled so fragrant and just called me to juice them. Speaking of juicing, if someone posted a YouTube video of my multi-layered process, it would probably look like a spoof. I started out by heating the grapes to release the liquid, then pressed them inside of a colander, then put them in my blender, and finally passed them through a fine mesh sieve to release every last bit of juice and avoid getting the seeds in the mixture. Call it trial and error. Needless to say, I decided to give myself a little reward for all of my hard work by tasting just a little bit before freezing. You should reward yourself, too! I promise you, it tastes like the best grape candy or beverage on earth. Seriously. I was surprised by how different concord grapes taste than white or red grapes. The end result was just as tasty!
I used Martha Stewart’s recipe and can’t wait to try my hand at other sorbets. I think I will try a lemon sorbet next. That is the perfect flavor to cleanse your palate after a meal!