Concord Grape Sherbet

 

I love all things purple. It’s my favorite color. Purple and green were my wedding colors. I love all my purple clothes. I have an easy time selling the purple shoes at work. I paint my toes light purple more than any other color. Most of all, I love this amazing vibrant ice cream. And not just because it’s purple. It is truly AMAZING and its really easy to make, too.

If you ever have the opportunity to buy a bundle of concord grapes, juicing grapes, wine grapes, or table grapes, do it! I bought a big bundle of concord grapes and they had an amazing rich juicy taste, but this particular batch had a lot of seeds in them. It was just too much work to just snack on them, so I decided to just make ice cream. Best decision ever.

Ingredients:

• 1 bunch of concord grapes or about 3 C. of good quality concord grape juice.
• 1/4 C. water
• 3 TBSP. sugar
• 2 TBSP. light corn syrup
• 3/4 C. cream or half-and-half

Directions:

1. Pick all the grapes off of the stems and put them in a medium stainless steel pot with the water. Cook on medium heat until the grapes become soft.

2.Continue to cook while mashing the grapes with a potato masher, until all the skins are broken and the fruit inside is mushed up and the seeds are separated from the fruit.

3. Push the grapes through a mesh sieve with a rubber spatula over a medium bowl. Push them until all the juice is through. Discard the seeds and skins. Keep mashing until the grapes are completely mashed up. As they cook, they will mash more easily.

4. Add the sugar and corn syrup to the grape juice. Stir around until the sugar is dissolved. Add the cream and stir again.

5. Chill in the freezer or fridge for about 45 minutes.Then churn in the ice cream maker according to the manufacturer’s instructions. Keep in an air-tight container in the freezer. You may need to thaw it out before scooping.

Recipe by Edible Experiments, but inspired by David Lebovitz