Concord Grape Sorbet

Concord Grape Sorbet is made with fragrant Concord grapes and just enough sugar to highlight the pure fruit flavor. And just look at that gorgeous color!

a container of concord grape sorbet with an ice cream scoop in it.

Concord Grapes have an intense flavor, amazing aroma and striking deep-purple color. There’s a reason that this is the grape used to make the quintessential grape jelly and grape juice. The flavor is so…..grapey.

When we get them in our farm share I’m happy to pop them in my mouth and eat them, skins, seeds and all. But even more fun is the chance to cook and bake with these amazing purple gems.

If you get a big batch of concords, I urge you to make this sorbet. Even if you don’t want to make the sorbet right away, you can freeze the grapes or go ahead and make the grape puree and pop it in the freezer to use later.

Sorbet recipes are very simple with just a few ingredients. But of course there’s plenty of science behind a great sorbet. If you’re a geek like me, visit my Blackberry Sorbet post to learn more about the science of sorbet.


ingredients for concord grape sorbet in glass bowls.

Ingredient Notes

  • Concord Grapes – You can use either seedless or seeded Concord grapes for this recipe. Either way, strain the puree to remove the seeds and large bits of tough skin.
  • Corn Syrup – A little corn syrup keeps the sorbet from freezing rock-solid. You can make the sorbet without the corn syrup, but the sorbet may freeze a bit harder. If you don’t use the corn syrup add an additional tablespoon or two of sugar.
  • Sugar – You may need to adjust the amount of sugar in the recipe depending on how much puree you get from the grapes after straining. The sugar in the sorbet should be about 25-30% of the weight of the fruit puree.

How to make Concord Grape Sorbet

See the recipe card for detailed measurements and instructions.

a food process with grapes before and after processing to a puree.
  • Pulse the grapes in a food processor until most of the skins are broken down.
a fruit straining attached to a mixer. A bowl of grape puree and a bowl of grape skins and seeds.
  • Use a fruit strainer or mesh sieve to remove the seeds and large skins from the puree.
  • Discard or compost the seeds and skins.
  • From 2 pounds of grapes you should get about 3-3 1/3 cups of puree after straining.
ingredients for grape sorbet in glass bowls. A glass measuring cup filled with grape puree.
  • Add the sugar, corn syrup and salt to the puree.
  • Cover the puree and refrigerate until it’s very cold.
Grape puree pouring into an ice cream machine. Grape sorbet on an ice cream machine baffle. A container of grape sorbet covered in plastic wrap.
  • Run the puree in an ice cream machine according to the manufacturer’s directions.
  • If you don’t have an ice cream machine see the “notes” section of the recipe card to learn how to make concord grape granita.
  • Pack the sorbet in a freezer container. Place plastic wrap directly on the surface of the sorbet and cover the container.
  • Freeze until solid.

More Concord Grape Recipes:

More Sorbet Recipes:

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

hero shot of concord grape sorbet in a glass dish.
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5 from 1 review

Concord Grape Sorbet Recipe

Concord Grape Sorbet is made with fragrant Concord grapes and just enough sugar to highlight the pure fruit flavor. It's beautiful in it's simplicity and it's simply beautiful.
Prep Time20 minutes
Bake Time30 minutes
Freeze Time8 hours
Total Time8 hours 50 minutes
16 servings
Save Recipe


  • 32 oz Concord Grapes (weigh after stemming)
  • 6 oz granulated sugar (Adjust to taste)
  • 1 tablespoon light corn syrup
  • teaspoon table salt


  • Puree 32 oz Concord Grapes in a food processor.
  • Strain the puree through a fine sieve or fruit strainer to remove the seeds. You should have about 3-3½ cups of puree after straining. If you get less puree than noted, adjust the sugar to be between 25-30% of the weight of the puree. (see note)
  • Add 6 oz granulated sugar, 1 tablespoon light corn syrup and ⅛ teaspoon table salt. Stir until the sugar is melted. Taste the puree and adjust the sugar if needed.
  • Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
  • Run in your ice cream machine according to the manufacturer's directions. (See Note)
  • Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight

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The strained puree can be frozen for several months.
If you don’t have an ice cream maker you can turn the mix into a granita. Pour the mix into a flat metal pan, like a 13×9 brownie pan. Place the pan in the freezer for 30 minutes. Use a fork to stir the mixture and scrape any ice that formed around the edges of the mix. Repeat every 30 minutes for 3-4 hours until you have a fluffy, scoopable texture made up of small ice crystals.


Serving: 1serving | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 20mg | Potassium: 109mg | Fiber: 1g | Sugar: 20g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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