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.