chocolate hippos

concord grape sorbet

Every September I eagerly await the arrival of Concord grapes.  Only available for a short time during the late summer and early fall, I could eat a quart of them in one sitting.  But I hate the big, inedible seeds that need to be spat out when eating my beloved Concords.


Alas, I have found a way to enjoy their fresh-picked flavor sans seeds….and with the added bonus of red wine!


Now, I always add a bit of vodka or fruit brandy to my sorbets, as the alcohol helps keep the texture of the sorbet from becoming too icy.  But just as I was about to add vodka to this recipe, I made the switch to a nice juicy Malbec and was glad I did.  The grapey wine really enhances the grape flavor of the Concords.

The only adjustment needed when substituting wine for the vodka is that you need a bit more wine, as the alcohol content is less.  Next up, perhaps a peach-prosecco sorbet?

Concord Grape Sorbet (makes about 1-quart sorbet)

1 quart (about 1-1.25 pounds) Concord grapes, stems removed

3/4 cup sugar

1/2 cup water

1/4 cup red wine (or 1 tablespoon vodka)

1 tablespoon lemon juice

Combine all ingredients in a blender and blend until smooth.


Pour through a fine mesh strainer to remove bits of seeds.  Transfer to a container with a lid and refrigerate at least 4 hours.


Freeze in ice cream maker.  I use the Kitchen Aid attachment, which takes about 20 minutes.  Sorbet will be very soft at this point.  Transfer to a freezer-safe plastic container and freeze until firm (about 4 hours).  Keeps in freezer for up to a week.


We made ice cream sandwiches with fresh from the oven, soft snickerdoodle cookies…AWESOME.  The cinnamon sweet cookies were a perfect compliment to this sorbet.


3 Responses to “concord grape sorbet”

  1. Chantal

    I imagine this sorbet being lightly but perfectly sweetened with a nice tart flavor. I’m so bummed summer is over.


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