Frosty green grape sorbet
This homemade grape sorbet will have you shunning store-bought varieties. It is easy to make and pretty, the perfect light ending to warm weather meals. Make sure to thoroughly wash and blot grapes dry before using, and freeze the dessert in a shallow metal or plastic container for the best, quickest results. As an alternative, use seedless red grapes and red grape juice, or make both kinds and serve them together. Put aside a few grapes and freeze them to use as a garnish along with a sprig of fresh mint.
3 pound(s), green, seedless, washed and stemmed
¾ cup(s), white variety
Light corn syrup
- Combine the sugar and water in a saucepan and bring to a boil. Transfer the sugar syrup to a bowl and set aside.
- Puree the grapes in a food processor. Add the grape juice, corn syrup, lime rind, and sugar syrup; pulse until combined.
- Pour the mixture into a 9 x 13-inch metal baking pan, or a shallow plastic container and cover with plastic wrap or a lid. Freeze until the sorbet is partially frozen, about 4 hours.
- Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the sorbet to the pan, cover, and freeze until firm, about 4 hours. Let the sorbet stand at room temperature10 minutes to soften before serving. Yields about 1 1/4 cups per serving.
The deeper the container, the longer it will take to freeze. Use only metal pans or plastic containers when freezing; glass or ceramic may crack.This recipe first appeared in Best of Weight Watchers Volume 1 and is used here with permission.