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!
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.
- 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
- Whip the whites to full peak. Whisk in the yolks and vanilla.
- Sift the over the batter and gently fold it in.
- Fold just until all the flour is incorporated. Do not overmix.
- Pipe the cookies onto the prepared baking sheet into 4″ long x 2″ wide “fingers”.
- Lightly sprinkle the tops of the cookies with powdered sugar.
- Bake until light brown and spongy about 10-12 minutes. Cool completely.
- Cook the custard over medium/low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
- Sandwich the ladyfingers with the preserves.
- Cut a ladyfinger sandwich in half, lengthwise.
- Stand the ladyfingers on end, with the cut side to the outside of a glass trifle bowl. Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a “striped” pattern.
- Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry.
- Pour the other half the custard into the bowl.
- Top the trifle with whipped cream and refrigerate at least 6 hours (preferably overnight) before serving.
- Pulse the grapes in a food processor until most of the skins are broken down.
- 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.
- Add the sugar, corn syrup and salt to the puree.
- Cover the puree and refrigerate until it’s very cold.
- 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:
- Concord Grape Preserves
- Concord Grape Pie
- Concord Grape Ice Cream
- PB&J Crumb Bars
- PB&J Sandwich Cookies
More Sorbet Recipes:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Concord Grape Sorbet Recipe
- 32 oz Concord Grapes (weigh after stemming)
- 6 oz granulated sugar (Adjust to taste)
- 1 tablespoon light corn syrup
- ⅛ 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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