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Did you ever try a fruit for the first time and instantly knew you’re in trouble? That’s my experience with red grapes. Whenever I start munching on them, I find myself in a position where I can’t stop. Needless to say that a lot of the grapes I used for this amazing red grape sorbet didn’t make it into the dessert. It’s one of the main reasons why I advise people to always buy multiple packages of red grapes if they can because they are simply that good. There’s no need to explain further why I chose these little rascals as the main ingredient for one of the most delicious sorbets I’ve ever made, or do I?
Grapes have been cultivated for over 5000 years and for a good reason. They are beautiful fruits that come in clusters of snack-sized bites. No need to peel, cut or getting your hands messy.All they need is a rinse, and you are ready to dive into them. If you are super fussy, you can even get seedless grapes, and they do come in many different colours and flavours.
Personally, I prefer the darker varieties. They have a deeper and sweeter flavour that translates very well into frozen desserts. I added a little bit of agave to elevate the flavour, but if your grapes are perfectly ripe, there is no need to do so, unless you enjoy sugary sweet desserts. In any case, this is a wonderfully delicious dessert with a striking colour. I tend to keep it very simple when it comes to serving this red grape sorbet and just add a few fresh fruits.
Red Grape Sorbet
- 1.25 kg red grapes very ripe
- 1 tsp lemon juice
- 3 tbsp agave - optional, depending on the sweetness of the grapes
- Wash and juice your grapes. Alternatively, you can blitz them in a blender until they fall apart and strain them through a sieve and discard the skin and seeds. You should be left with approximately 1L (4 cups) of juice.
- Pour the grape juice, lemon and agave, if you decide to use it into an ice cream machine and process it.
- Transfer to a freezer friendly dish and freeze for another 1-3 hours before serving if you want a scoopable sorbet.