Introduction

This refreshing Green & Red Grape Sorbet is a delightfully fruity treat that highlights the natural sweetness of fresh grapes. Perfect for hot days or a light dessert, it combines two varieties of grapes for a beautiful and flavorful contrast.

Two clear glass dessert bowls filled with three scoops each of icy sorbet are set on a white marbled texture. The left bowl shows bright yellow scoops stacked closely, creating a soft, grainy texture with slight melting parts. The right bowl contains deep pinkish-red sorbet scoops, displaying a smooth yet slightly frosted surface with icy crystals visible. Both bowls are placed close to each other, and in the foreground there is a shiny silver spoon and a wooden spoon resting on the white marbled texture. The background is a textured blue wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. cotton candy or green muscat grapes (about 3 1/2 cups)
1 lb. red raisin grapes (about 3 1/2 cups)

2 tbsp. (or more) light agave syrup
1/8 tsp. fresh lemon juice

1/3 cup (100% juice) concord grape concentrate, thawed

Instructions

Step 1: Wash and rinse the grapes thoroughly, then remove all stems. Divide the grapes between two parchment-lined baking sheets—one for the green grapes and one for the red grapes. Choose sheets small enough to fit inside your freezer and freeze the grapes for at least 6 hours or preferably overnight.

Step 2: Transfer the frozen green grapes to a food processor; keep the red grapes frozen for now. Add the agave syrup and 1/4 cup of water to the food processor. Pulse the mixture until fairly smooth, about 30 seconds. Scrape down the sides of the bowl, taste, and add more agave syrup if desired. Add the fresh lemon juice and pulse again until smooth, about 30 seconds more. Transfer this mixture to a medium bowl.
Step 3: Wipe out the food processor bowl, then add the frozen red grapes and the thawed concord grape concentrate. Pulse until mostly smooth, about 30 seconds. Scrape down the sides and continue to pulse until you achieve a smooth consistency, about another 30 seconds.
Step 4: You can serve the sorbet immediately for a soft-serve texture. For a firmer, more traditional consistency, divide the sorbet between two freezer-safe containers and freeze for at least 3 more hours before scooping.

Step 5: To make ahead, prepare the sorbet up to 30 days in advance and keep frozen until ready to serve.

Tips & Variations

Use cotton candy grapes for an extra sweet, unique flavor, or substitute with any seedless grapes you prefer.
If you prefer a less sweet sorbet, reduce the amount of agave syrup or swap it with honey or maple syrup.

Adding a splash of fresh lime juice instead of lemon can give a different citrus twist.
For a fun presentation, serve the sorbet in grape cups by hollowing out some large grapes.

Storage

Store the sorbet in airtight, freezer-safe containers in the freezer for up to 30 days. To serve, let it soften at room temperature for about 5 minutes to make scooping easier. If it becomes too firm, a quick blend in the food processor can restore the smooth texture.

How to Serve

The image shows two small glass bowls placed on a white marbled surface. The bowl on the top holds three scoops of pale yellow ice cream with a soft, slightly grainy texture. Below it, the second bowl contains three scoops of deep pinkish-red ice cream that looks smooth and creamy, with a spoon resting inside. To the right, there is a rectangular white container filled with the same deep pinkish-red ice cream, partially scooped out with a silver ice cream scoop sitting on top. A clear glass of water is visible behind the bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grapes straight from the grocery store?

Yes, you can use frozen grapes if available, but freezing fresh grapes yourself ensures they are clean and have the best texture for blending into sorbet.

Will the sorbet be too icy if I don’t churn it?

This recipe uses a food processor to create a smooth texture without churning. Freezing it longer will firm up the sorbet, but it should remain creamy rather than icy if blended well.