Concord Grape Sorbet

1. 1

   Bloom the gelatin (see page 29).

2. 2

   Warm a little bit of the grape juice and whisk in the gelatin to dissolve.

3. 3

   Whisk in the remaining grape juice, the glucose, citric acid, and salt until everything is fully dissolved and incorporated.

4. 4

   Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.

5. 5

   The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

6. 6

   With all things fresh and seasonal, its always important to taste, taste, taste.

7. 7

   Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).

8. 8

   Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.

9. 9

   In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.

10. 10

    Instead of a whisk, use a hand blender to mix the sorbet base.

* Per serving · 4 servings · Values may vary.

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