Uva Sorbet

grapes

As you may or may not know, I’ve been “blogging the alphabet” this month. The inspiration for this little adventure was the September 2009 issue of Gourmet magazine. When I took on this blogging challenge, I didn’t know that this issue would be one of Gourmet’s last…

As much as I’ve enjoyed perusing Gourmet’s take on seasonal recipes from A-Z, I’ve also had fun coming up with my own. That is until I got to the letter “U”. “U” left me in a lurch, so I turned to my Gourmet to see how they handled it: Uva (Grape) Sorbet made with Concord grapes.

Here in New York’s Hudson Valley, we’ve had some very chilly weather lately. Here’s my front yard two days ago. See the frost on the ground? Too cold for sorbet in my opinion…

frostymorn

But since it’s warmed up considerably since then, I happily made sorbet.

Gourmet’s version of grape sorbet is pretty simple, and I am sharing it with you below. I didn’t use this recipe, though, for two reasons.

1. I didn’t have enough grapes

2. I wanted to attempt a sorbet without adding much sugar

So, here is Gourmet’s recipe for grape sorbet:

Sorbetto di Uva (Concord Grape Sorbet)
from the September 2009 issue of Gourmet magazine

Ingredients:
2 pounds Concord grapes (about 2 quarts), stemmed, divided
3/4 cup superfine granulated sugar

Directions:
Purée half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Repeat with remaining grapes to yield 3 cups purée. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours.

And here is mine:

Concord Grape Sorbet with Pomegranate Juice and Figs

Ingredients:
3 cups local Concord grapes, stemmed
2 cups pomegranate juice (I used POM Wonderful brand) plus 3 Tb. agave syrup, boiled in a small pot on the stove until reduced by 1/2, and then cooled
1 cup drained figs from figs in rum syrup

Directions:
Purée grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl; discard the solids (or, even better, compost them).

grapesinfoodmill

This will yield approximately 2 cups purée. Add the cooled reduced pomegranate juice and the figs and blend again. At this point you will have about 3 cups of purée (and it’s fine if it’s not completely smooth). Transfer to the in refrigerator to chill for a few hours, before freezing in your ice cream maker.

frozensorbet

Right out of the ice cream maker, this sorbet will be fairly soft; it will harden up a bit after storing in the freezer for a few hours or overnight though.

grapesorbet2

It’s super sweet and delicious, perfect for a warm fall day!

WHB3-1This is my entry for Weekend Herb Blogging, an event managed by Haalo from Cook Almost Anything. This week’s host is Yasmeen from Health Nut!

 

7 Comments

  1. 1

    Grace — October 21, 2009 @ 7:32 am

    The color in your sorbet is exquisite, and the flavor profile sounds amazing! I’m looking forward to trying the recipe (though I’ll probably be waiting for warmer weather as well…)

  2. 2

    Reginald@CeramicCanvas — October 21, 2009 @ 9:31 am

    This looks amazing.

    Cool, refreshing & delish.

    And I’m lovin’ the addition of the figs…

    nice flavor under note.

  3. 3

    Lauren — October 21, 2009 @ 4:04 pm

    Stunning! I love the colour of the sorbet, in addition to the flavour – Yum!

  4. 4

    Ellen — October 21, 2009 @ 8:29 pm

    Absolutely stunning picture. You’ve inspired me. We have a grape arbor in our yard. Tomorrow morning, I will be looking for grapes!

  5. 5

    Laura @ Hungry and Frozen — October 23, 2009 @ 9:57 pm

    Love this! Nicely done getting your ‘u’ in. I like your take on the sorbet – sounds like the good stuff added to it will make it taste amazing.

  6. 6

    yasmeen — October 24, 2009 @ 5:36 am

    Amazing!with grapes,pom. and figs,the sorbet sounds like a tasty cool treat .thanks for sending it over to WHB :D

  7. 7

    Weekend Herb Blogging #206 Round Up. | Health Foods Blog — October 26, 2009 @ 7:02 pm

    [...] Grapes Winnie Abramson(New Paltz, NY USA) of Healthy Green Kitchen prepared a coolingUva (Grape) Sorbet flavored with pomegranate juice and [...]

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