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.
Temperatures reached 38 C (100 F) yesterday afternoon, and Saturday was almost as hot. We are talking about 48 hours of solid heat here. Like a wall. My house is old and has low ceilings, so it turns into an oven on days like this. Even the chocolate in my cookie jar became malleable. I had to do a few things to escape, like, lots of driving around in my car with the AC on full blast, a lengthy mall visit, and a long movie session in a chilly cinema. Swims on a Southern Peninsula beach, and sleeping under a dampened sheet with the fan on. I watched a lot of the Winter Olympics. Just seeing all that snow sort of made me feel a little cooler.
I also ate all this delicious sorbet.
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. I mean. 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.
The recipe is from David Lebovitz which I slightly modified. Apart from using Crimson grapes instead of his wine-grape variety, I added 100ml of Pinotage instead of his 6 tablespoons of rose. I thought that the Pinotage, which is a very voluptuous, berry-intense wine would compliment the sweetness perfectly, and it did. In fact, 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.
Recipe – adapted from David Lebovitz
Crimson grape sorbet
- 1 kg red Crimson grapes or other red variety - stalks removed
- 1/4 cup 60ml water
- 3 tablespoons 45g sugar
- 2 tablespoons 30ml light corn syrup or glucose
- 100 ml red wine
- 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 overnight.
- Process the liquid through your ice cream machine until ready. Remove and freeze.
If you are living in the Northern Hemisphere and can’t relate to anything frozen right now, this one is worth remembering when Summer rolls around.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts or subscribe up in the top left.