Fresh Grape and Champagne Sorbet
A delicious, cooling, and elegant dessert. The cinnamon really adds a nice touch to the grape flavor. It's lovely in early fall when grapes are in season.
Servings: 3
Ingredients
- 4 cups seedless red grapes
- ¾ cup Champagne or sparkling wine
- ½ cup superfine sugar
- ¼ cup frozen Concord grape juice concentrate thawed
- ⅛ teaspoon ground cinnamon
- additional seedless red grapes for garnish; optional
Instructions
Make the sorbet base:
- Puree 4 cups grapes in blender.
- Pour the purée through a fine-mesh strainer into a work bowl, pressing down on the pulp with a spoon to release the juices; you should have about 1 1/2 cups of purée. Reserve any remaining purée for another use.
- Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl.
- Add the strained grape puree and stir until the sugar dissolves.
Freeze the sorbet:
- Process mixture in ice cream maker according to manufacturer's instructions.
- Transfer to a container. Cover and freeze until firm, at least 4 hours and up to 2 days.
Serve:
- Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.