Black grape and wine sorbet

Black grape and wine sorbet

  • serves 4
  • A little effort

This recipe is ideal for entertaining and is the perfect light after-dinner refreshment. Instead of the sparkling shiraz, you could use a full-bodied red wine or a light, fruity rosé.

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Ingredients

  • golden caster sugar 120g
  • black or red grapes 750g, picked off their stalks
  • sparkling shiraz 200ml

Method

  • Step 1

    Dissolve the sugar by gently heating it in a pan with 100ml water. Bring to the boil and simmer for 2 minutes, then set aside to cool.

  • Step 2

    Whizz the grapes in a blender until roughly puréed. Pour through a sieve, using a spatula to push through as much juice as possible.

    (You could use a juicer for this step instead.)

  • Step 3

    Stir in the cooled syrup and the wine. Chill for a couple of hours, then freeze/churn in an ice-cream machine following the instructions.

    Spoon into a lidded container and freeze for a couple of hours until firm. If you don’t have an ice-cream machine, pour into a shallow lidded container and freeze for 2 hours until firming up at the edges.

    Use a fork to beat the ice crystals in, then freeze for another 30 minutes. Repeat the beating – and freezing – for 30 minutes step for a further 2 hours, then leave to freeze for 3 hours or until firm.

    Serve scoops in pretty glasses.

Nutritional Information

  • Carbs 61.6g
  • Protein 1.2g
  • Salt 0.02g
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