This is a recipe review, which means this is a recipe that I did not personally come up with, but that I tried out and am giving my opinion on how the recipe turned out. For legal reasons I cannot post these recipes, but I can tell you where you can get them yourself.
Grapes are one of America’s favorite fruits. You can find them stocked in produce sections year round. But the grapes are best in September, well at least here in Michigan. Right now I can purchase freshly picked grapes from local farmers. I got a 1/2 peck size bag of concord grapes last week at the Ann Arbor Farmer’s Market. The first thing I wanted to use them for was to make grape sorbet. I found a recipe online from Martha Stewart, and gave it a try. Below you will find my notes on this recipe.
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1. I weighed out 1 1/2 pounds of grapes on my kitchen scale.
2. I did not use the lemon juice in this recipe. After I made the liquid I tasted it and thought it was perfect the way it was. I am a fan of sweet things, so I didn’t feel the need to tame the sweetness with some lemon juice. I suggest tasting the liquid yourself and if it’s too sweet for you, then by all means add the lemon juice.
3. It’s very important than you run the liquid through a sieve after you process it in your food mill. Sorbet are suppose to be smooth so you need to be sure you end up with nothing but liquid.
4. Instead of the ice bath, I placed my sorbet in the fridge until it was nice and cold. I wanted to be sure my liquid was as cold as possible before I churned it. The colder the liquid is when it goes into the ice cream machine, the smaller the ice crystals will be. Small ice crystals equals wonderful texture.
Final Verdict: This sorbet was delicious. This is the first time I have had grape sorbet and it’s like eating really cold grape juice with a creamy mouthfeel. The color is a beautiful and vivid purple. This is for sure one recipe I will use again.
Recipe Grade: A