Grape Sorbet

By mariannefeldman

Three Grape Sorbets
Gourmet | December 1996
Yield: Makes about 1 1/3 cups of each sorbet


Nutritional analysis provided by Gourmet

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Ingredients

• For green grape sorbet
• 2 cups chilled seedless green grapes (about 3/4 pound)
• 1/4 cup superfine sugar
• 1 1/2 tablespoons fresh lemon juice
• For red grape sorbet
• 2 cups chilled seedless red grapes (about 3/4 pound)
• 1/4 cup superfine sugar
• 1 1/2 tablespoons fresh lemon juice
• For black grape sorbet
• 2 cups chilled black grapes (about 3/4 pound), halved and seeded
• 1/4 cup superfine sugar
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Make green grape, red grape, and black grape sorbets:
Making 1 sorbet at a time, in a blender purée sorbet ingredients until sugar is dissolved, about 3 minutes, and pour through a fine sieve into a bowl, pressing on solids. Discard solids and freeze each sorbet in an ice-cream maker.

Transfer each sorbet as made to an airtight container and in freezer harden until firm. Sorbets may be made 1 week ahead and kept frozen, covered.

Using a soup spoon, scoop sorbets, alternating flavors, into 8 parfait glasses.

Each serving about 155 calories and 1 gram fat (6% of calories from fat)