Did you ever try a fruit for the first time and immediately realise you’re in trouble? That’s exactly how red grapes get me. Once I start snacking on them I can’t stop, and many of the grapes intended for this red grape sorbet never made it into the recipe. If you like them as much as I do, buy extra—their sweet, juicy flavour disappears fast. It’s hardly surprising I chose them as the star of one of the best sorbets I’ve made.
Grapes have been cultivated for thousands of years for good reason. They arrive in clusters of perfectly bite-sized pieces—no peeling, no chopping, no mess. A quick rinse and they’re ready to eat. If you prefer, pick seedless varieties. Grapes also come in many colours and flavour profiles, but for frozen desserts I favour the darker ones: they tend to be richer and sweeter, and their flavour carries through beautifully when frozen.
For this sorbet I add a touch of agave to boost the sweetness and balance the acidity, but if your grapes are perfectly ripe you may not need any extra sweetener—use it only if you like a sweeter finish. The result is a vivid, flavourful sorbet that’s simple to serve: a few scoops with a scattering of fresh fruit is all it needs to shine.
Red Grape Sorbet
The Greedy Vegan
Pin Recipe
Ingredients
- 1.25 kg red grapes very ripe
- 1 teaspoon lemon juice
- 3 tablespoon agave optional, depending on grape sweetness
Instructions
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Wash the grapes and extract the juice. You can do this by blending the grapes until they break down and then straining the mixture through a sieve to remove skins and seeds. Aim for about 1 L (4 cups) of juice.
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Combine the grape juice with the lemon juice and agave (if using). Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions until it reaches sorbet consistency.
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For a firmer, scoopable sorbet, transfer the churned sorbet to a freezer-safe container and freeze for another 1–3 hours before serving.
Notes
If you don’t have an ice cream machine, pour the juice into a shallow freezer-safe dish and freeze. Stir vigorously every 30 minutes until evenly frozen to break up ice crystals and achieve a smooth texture.
Nutrition
3.5.3208