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1
Put the stemmed grapes in a large saucepan with the water.
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2
Cover and cook over medium heat, stirring occasionally, until the grapes are juicy and softened.
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3
Remove the seeds and skins by passing the grapes through a food mill fitted with a fine disk or by pressing them through a mesh strainer set over a large bowl.
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4
Whisk the sugar and corn syrup or agave nectar into the still-warm grape juice until dissolved.
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5
(If the grape juice has cooled, rewarm it gently in a saucepan over low heat.)
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6
Cover and refrigerate until thoroughly chilled.
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7
Freeze in an ice cream machine according to the manufacturers instructions.
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8
Because grapes have a lot of water, sorbet made from them tends to freeze very firmly.
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9
The sorbet is best eaten shortly after its made; otherwise, be sure to remove it from the freezer before serving to allow it to soften.
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10
A pour of Champagne or other sparkling wine over each serving of sorbet is a nice touch.
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11
If you used Concord grapes, a spoonful of whipped cream (page 239) provides creamy contrast.
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12
If you dont have an ice cream machine, you can make GRAPE GRANITA.
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13
Pour the mixture into a shallow plastic container and place it in the freezer.
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14
Check periodically, and as the mixture freezes over the course of a few hours, stir and rake the mixture with a fork several times to create grainy crystals.
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15
Instead of using fresh grapes, you can use 3 cups (750 ml) good-quality unsweetened grape juice.
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16
Warm 1 cup (250 ml) of it with the sugar and corn syrup or agave nectar until the sugar dissolves, then mix in the remaining grape juice.
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17
Grapes can be stemmed quickly in a stand mixer fitted with the dough hook: Put the grapes in the bowl and run the mixer on the lowest speed.
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18
The hook will pull the grapes off the stems and crush them so they cook quicker; the stems will rise to the top and can be easily removed and discarded.
