BLACK GRAPE SORBET
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Puree grapes, sugar, lemon zest and juice in blender until mixture is smooth. Place mixture in a saucepan and bring to boil over high heat. Let boil 30 seconds, then remove from heat. Strain puree through fine strainer and discard solids. Stir vodka into puree. Let mixture chill in refrigerator, then place in an ice cream freezer according to manufacturer instructions or freeze in a shallow pan, stirring every 10-15 minutes until frozen.
- Nutritional analysis per serving: Calories 163; Protein 1 g; Fat 1 g; Calories from Fat 5 %; Carbohydrates 41 g; Cholesterol 0 mg; Fiber 1.6 g; Sodium 3 mg.
FRESH GRAPE AND CHAMPAGNE SORBET
Provided by Bon Appétit Test Kitchen
Categories Dessert Cocktail Party Fourth of July Valentine's Day Low Fat Quick & Easy Low Cal Mother's Day New Year's Day Backyard BBQ Frozen Dessert Sparkling Wine Spring Shower Healthy Low Cholesterol Engagement Party Grape Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 11/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
- Serve sorbet in Champagne coupes: garnish with additional grapes, if desired.
NO-CHURN GRAPE SORBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place grapes in a food processor with mint, corn syrup, lemon juice, and salt. Puree; freeze until firm, at least 4 hours.
FRESH STRAWBERRY SORBET WITH ORANGE MUSCAT CHAMPAGNE VINEGAR
From the blog onceuponatomato.com. Experiment with other berries (raspberries, blackberries, for exmaple) or a combination of berries. The food.com site does not recognize the ingredient Trader Joe's 'Orange MUSCAT Champagne Vinegar' which was used in this recipe (I also doubled the amount called for, too from the original recipe). 'Orange Muscat Champagne Vinegar' is one of my staple items I purchase at Trader Joe's. Also, if you are using the vinegar, for my first batch I added two teaspoons of freshly grated orange zest and it was stirred into the sorbet with the syrup. Don't have a Trader Joe's in your neighborhood? Substitute 2 tablespoons champagne, muscat/muscat vinegar, or white wine plus 2 tablespoons fresh orange juice.
Provided by COOKGIRl
Categories Frozen Desserts
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine vinegar (or orange juice) and sugar in a small saucepan.
- Bring mixture to a boil and cook, stirring, until the sugar dissolves. Remove from heat and cool.
- Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.
- Cap the leaves, quarter the berries and then puree them in a food processor. Stir in the syrup and orange zest.
- Freeze in your ice cream maker according to the manual directions. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker. I did not chill the strawberry mixture and churned it for about 40 minutes. Next time I prepare the sorbet, I will chill first and come back here to update.
- Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
- To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
- Note: Prep time can vary.
Nutrition Facts : Calories 700.6, Fat 1.7, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 177.6, Fiber 11.5, Sugar 161.3, Protein 3.9
WINE GRAPE SORBET
Lots of people eat grapes out of hand, but they don't quite know what else to do with them. Well, I do. I use them to make sorbet. Though seedless grapes are great for snacking, they're the least flavorful varieties. If you're lucky enough to live near a farmers' market, or if you can get your hands on grapes that are good for wine making, like Chardonnay, Merlot, or Zinfandel, you'll find they make the most amazing sorbets. I have a few older Jewish aunts who swear that Concord grapes make good wine (that comes in a square bottle). I'm not so convinced about the wine, but Concord grapes do, indeed, make one of my favorite sorbets.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- Put the stemmed grapes in a large saucepan with the water. Cover and cook over medium heat, stirring occasionally, until the grapes are juicy and softened.
- 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. Whisk the sugar and corn syrup or agave nectar into the still-warm grape juice until dissolved. (If the grape juice has cooled, rewarm it gently in a saucepan over low heat.) Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- Because grapes have a lot of water, sorbet made from them tends to freeze very firmly. The sorbet is best eaten shortly after it's made; otherwise, be sure to remove it from the freezer before serving to allow it to soften.
- A pour of Champagne or other sparkling wine over each serving of sorbet is a nice touch. If you used Concord grapes, a spoonful of whipped cream (page 239) provides creamy contrast.
- If you don't have an ice cream machine, you can make GRAPE GRANITA. Pour the mixture into a shallow plastic container and place it in the freezer. 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.
- Instead of using fresh grapes, you can use 3 cups (750 ml) good-quality unsweetened grape juice. 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.
- 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. 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.
FRESH GRAPE AND CHAMPAGNE SORBET
From Bon Appetit The sorbet packs big flavor, thanks to a double hit of grapes. Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
Provided by Ambervim
Categories Frozen Desserts
Time 15m
Yield 3 Cups
Number Of Ingredients 5
Steps:
- Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
- Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.
Nutrition Facts : Calories 359.8, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 82.1, Fiber 1.9, Sugar 75.7, Protein 1.6
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- Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
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