Black grape and wine sorbet
- Preparation and cooking time
- Total time
- + chilling + freezing time
- Easy
- Serves 4
Skip to ingredients
- 120g golden caster sugar
- 750g black or red grapespicked off their stalks
- 200ml sparkling shiraz
Nutrition: per serving
- kcal263
- carbs61.6g
- protein1.2g
- salt0.02g
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.
