What a perfect Sunday afternoon creation, my Table Grape Sorbet. What a refreshingly tangy dessert.
During the sorbet preparation process, as the grapes began to release their juices, the wonderful aroma wafted through my kitchen. Pure bliss. It felt like summer itself was simmering on the stove.
After having great success with a Baked Plum Sorbet last year, I couldn’t resist trying something similar with the bounty from my backyard grapevines. These three old, gnarled vines have been incredibly generous this season, producing the most prolific bunches of grapes I’ve ever seen. I was determined to get to them before the birds did.
Eaten straight from the vine, the grapes are wonderfully tart and juicy, bursting with freshness. That bright flavour carried beautifully into the sorbet, giving it a crisp, refreshing tang that dances on the tongue. The blend of white and purple grapes added depth and a beautiful natural colour, which turned into a soft, blush-pink hue once blended.
The secret, as I discovered, lies in aerating the grape juice thoroughly before freezing. You don’t need an ice cream maker to make this work, but a quick whisk with a fork won’t be enough either. Grapes don’t have the dense flesh of other fruits like plums, so their juice is thinner and more delicate. If you don’t whip enough air into it, the mixture can freeze into a solid block with little texture or spoonability.
A good-quality blender works perfectly here. Once blended, the liquid transforms into a light and frothy mixture, with a rose-coloured foam that floats on top like homemade marshmallow. It’s a joy to watch, and even more of a joy to taste later.
If you have a little lemon juice or a splash of elderflower cordial on hand, it can further enhance the natural zing and lift the flavour even more. But honestly, this sorbet shines with nothing more than a pinch of sugar and the pure taste of ripe grapes. Simple and seasonal is often the best.
Serving suggestions?
This grape sorbet is incredibly versatile. Try it:
- As a light dessert to finish a warm-weather meal
- Between courses as a palate cleanser, especially with grilled meats or seafood
- Scooped into a cocktail glass with a drizzle of sparkling wine or Prosecco
- Or just in a bowl with a spoon, enjoyed outside in the shade
Nothing beats homemade. And nothing impresses more than homemade and homegrown. This grape sorbet not only makes the most of seasonal abundance, it offers a little cooling moment of joy with every spoonful.
If you have grapevines that are going wild or a market haul you’re wondering what to do with, I can’t recommend this enough. A touch of effort, a bit of blending, and a little patience as it freezes, and you’ll be rewarded with a dessert that captures summer in a scoop.
Table Grape Sorbet
Ingredients
- 800g mixed grapes (white and purple)
- 1/4 cup water
- 1/4 cup sugar
Method
- Wash the grapes with cold water and de-stalk. Transfer into a large pot (skins, pips and all) and add water. Cover with lid (or large chopping board) and allow to stew for approximately 10 minutes, stirring every now and then.
- Take off the heat and tip the stewed grapes through a strainer or sieve into a large bowl. The liquid will run free however any stubborn pulp may need to be gently pushed through the fine mesh with the back of a spoon. The skin and pips can be discarded.
- While the grape juice is still warm, stir in the sugar until dissolved completely. Allow to cool.
- Using a blender, churn the cold grape juice generously. The more you blend it, the lighter and fluffier it will become.
- Chill in the freezer in an air-tight container. Every few hours, remove the contents and again pulse through the blender, before refreezing. Repeat 2-3 times if possible. If you don’t aerate the sorbet vigorously, it will resemble a giant ice-cube rather than sorbet.
- Before serving, allow to defrost for 5-10 minutes to soften.
