Grape Sorbet

1. 1

   Remove the grapes from the stems (see page 151) and cut them in half if theyre large or have thick skins.

2. 2

   Place them in a large, nonreactive pot, add the water, and cover.

3. 3

   Cook the grapes over medium heat, stirring occasionally, until the skins have burst and the grapes are soft and cooked through.

4. 4

   Remove from the heat and pass the warm grapes through a food mill fitted with a fine disk, or press through a strainer with a flexible spatula if you wish to remove the grape solids.

5. 5

   Stir the corn syrup and vodka into the grape juice.

6. 6

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

7. 7

   Serve Grape Sorbet alongside Peanut Butter Ice Cream (page 50).

* Per serving · 4 servings · Values may vary.

No additional tips available.