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Ingredients
- 1 gelatin sheet
- 1/2 recipe Concord Grape Juice (opposite)
- 200 g glucose (1/2 cup)
- 2 g citric acid (see page 16) (1/2 teaspoon)
- 1 g kosher salt (1/4 teaspoon)
Method
- Bloom the gelatin (see page 29).
- Warm a little bit of the grape juice and whisk in the gelatin to dissolve.
- Whisk in the remaining grape juice, the glucose, citric acid, and salt until everything is fully dissolved and incorporated.
- Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
- 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.
- With all things fresh and seasonal, its always important to taste, taste, taste.
- Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
- Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
- In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.
- Instead of a whisk, use a hand blender to mix the sorbet base.
