A rich, punchy sorbet just as full of grape flavor as any glass of wine.
Note: The best grapes for this sorbet are small flavorful ones like Concord or Niagra. You can use seeded or seedless varieties in this recipe. Only purée grapes long enough to liquify them, which will keep their skins more intact for easier straining.
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- 2 pounds (about 5 cups) rinsed grapes, such as Concord or Niagra
- 2/3 cup sugar
- 1/4 teaspoon Kosher salt
- Lemon juice to taste, starting with 1/8 teaspoon
Place whole grapes in blender or food processor and pulse just until they liquify but the skins do not break down, about 10 seconds. Pour through a fine-mesh strainer into a work bowl, pressing down on skins and seeds with a spoon to release juices; you should have about 2 1/2 cups of purée.
Whisk in sugar and salt until dissolved, then taste. If too sweet, add lemon juice 1/8th teaspoon at a time. Chill base in refrigerator until very cold, 2 to 3 hours.
Churn in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer and chill until firm, at least 3 hours.