Serves 2
1260 min
Concord Grape Sorbet with Rosemary and Black Pepper
Recipe GLPRf4702c3c1f662d
A sophisticated frozen dessert made from fresh Concord grapes infused with aromatic rosemary and a subtle heat from cracked black pepper. This elegant sorbet balances natural sweetness with herbal and spiced notes, creating a refreshing palate cleanser or light ending to any meal.
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Ingredients
2½ pounds Concord grapes, stems removed
½ cup Honey
2 large sprigs Fresh rosemary sprigs
2 tablespoons Whole black peppercorns
Directions
Working in batches if necessary to avoid crowding your food processor, pulse the Concord grapes until they break down into a coarse, lumpy puree measuring approximately 3 to 4 cups. The mixture should be deeply purple and textured, with visible grape pulp and some small pieces remaining.
Transfer the processed grapes to a saucepan and add the honey, rosemary sprigs, and whole black peppercorns. Place the pan over medium-low heat and gently simmer for 15 to 20 minutes, stirring occasionally, until the mixture becomes slightly thickened and releases a fragrant aroma from the rosemary and pepper.
Set a fine-mesh sieve over a large bowl. Pour the warm puree through the sieve, pressing gently with a spatula to extract the liquid while leaving behind the grape seeds, rosemary sprigs, and peppercorns. Discard the solids.
Cover the strained puree and refrigerate it for at least 12 hours, allowing it to fully chill before churning.
Pour the chilled puree into your ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve sorbet.
Transfer the sorbet to a freezer-safe container, cover tightly, and freeze until firm. Store in the freezer for up to 2 weeks.
