This red or crimson grape sorbet is so perfect, I can’t decide if I prefer it to my granadilla sorbet or not. Either way, it is one of the things that helped me get through a fiercely hot Cape Town heatwave this past weekend.
I spent the weekend eating this delicious sorbet to cool down.
I first spotted this recipe with drop-dead gorgeous pics on Pinterest, and a click-through took me to the delicious Dessert for Breakfast blog. Stephanie made her version with Concord grapes, which look and sound incredible but having never encountered these in South Africa, I used what I think are the most grapey grapes, red Crimson’s.
I think these are my favourite eating grapes. They are not too sweet, have the perfect skin (ie not too tough), are super juicy, and are seedless. I had a kilogram of these beauties left over from the recent fruit TVC shoot I did, the one with all the pineapples, so knew I wanted to make a sorbet.
I thought that the Pinotage, which is a very voluptuous, berry-intense wine would compliment the sweetness perfectly, and it did. I’ll go so far as to say it made the recipe for me. It added such huge depth without making it taste of wine. It all just worked so perfectly.
My 1 kg of Crimson grapes yielded 2 3/4 cups of juice to which I added 100ml of red wine. I used the same quantity of sugar and liquid glucose that David did and found this to be perfect. Not too sweet, but sweet enough. The alcohol and glucose gave the sorbet a gorgeous sherbet texture and are imperative here.
A few of my ice cream recipes you might like:
Recipe – adapted from David Lebovitz
crimson grape sorbet
- 1 kg red Crimson grapes or other red variety – stalks removed & preferably seedless
- 1/4 cup 60ml water
- 3 tablespoons 45g sugar
- 2 tablespoons 30ml light corn syrup or glucose
- 100 ml red wine such as Pinotage
- Put the grapes and water into a medium pot and bring to the boil with the lid on. Cook these until soft (about 10 minutes). Allow to cool slightly.
- Strain the juice from the fruit by pressing it through a fine mesh sieve into a bowl (You should get a yield of around 2 1/2 – 3 cups).
- Stir in the sugar, glucose and wine – ensuring it has all dissolved. Chill for a couple of hours or over night.
- Process the liquid through your ice cream machine until ready. Remove and freeze.