Makes about 4 cups
•2.5 cups concord grapes (measured after stems removed)
•1/4 cup water
•1/4 cup sugar
•1/4 cup vodka
•2 tablespoons fresh lemon juice (probably one large lemon)
1. In a non-reactive pot, simmer,
covered, the cleaned grapes with water until the grapes get soft. By this
point, the smell of grape juice will entice you back to the kitchen. Give the
grapes a stir a few times to loosen the skins. This whole process took about 20
minutes.
2. Pour the grape concoction into a fine-mesh sieve in
batches, and push juice out into a bowl beneath, leaving any stems and seeds
behind. I used a wooden spoon to press out as much juice as I could. I ended up
with about 2.5 cups of pure grape juice.
3. Add sugar, vodka, and lemon juice to the grape juice and
whir a few times with an immersion blender to dissolve the sugar. You’ll use
the immersion blender again later.
4. Pour the grape mix into a bowl, cake pan, or whatever you
want and pop it into the freezer. The flatter the container, the quicker the
sorbet will freeze. The more alcohol, the slower the sorbet will freeze. After
about 2 hours, check on the sorbet. It should be about half frozen. Use the
immersion blender to break up any icy bits. Return the sorbet to the freezer
and repeat this every hour or so. If you forget and throw the sorbet in the
freezer overnight, no problem – it will just take a few extra whirs with the
blender to break up the solid mass the next morning.
Submitted by Erin Hotchkiss
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