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Ingredients
- 3 1/2 pounds (1 3/4 kg) grapes
- 3 tablespoons (45 ml) water
- 1/4 cup (60 ml) light corn syrup
- 1 tablespoon vodka
Method
- Remove the grapes from the stems (see page 151) and cut them in half if theyre large or have thick skins.
- Place them in a large, nonreactive pot, add the water, and cover.
- Cook the grapes over medium heat, stirring occasionally, until the skins have burst and the grapes are soft and cooked through.
- 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.
- Stir the corn syrup and vodka into the grape juice.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
- Serve Grape Sorbet alongside Peanut Butter Ice Cream (page 50).
