Best 3 Fresh Grape And Champagne Sorbet Recipes

CHAMPAGNE SORBET

Steps:

• Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses, garnished with grapes.

WINE GRAPE SORBET

Steps:

• Put the stemmed grapes in a large saucepan with the water. Cover and cook over medium heat, stirring occasionally, until the grapes are juicy and softened.
• Remove the seeds and skins by passing the grapes through a food mill fitted with a fine disk or by pressing them through a mesh strainer set over a large bowl. Whisk the sugar and corn syrup or agave nectar into the still-warm grape juice until dissolved. (If the grape juice has cooled, rewarm it gently in a saucepan over low heat.) Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Because grapes have a lot of water, sorbet made from them tends to freeze very firmly. The sorbet is best eaten shortly after it's made; otherwise, be sure to remove it from the freezer before serving to allow it to soften.
• A pour of Champagne or other sparkling wine over each serving of sorbet is a nice touch. If you used Concord grapes, a spoonful of whipped cream (page 239) provides creamy contrast.
• If you don't have an ice cream machine, you can make GRAPE GRANITA. Pour the mixture into a shallow plastic container and place it in the freezer. Check periodically, and as the mixture freezes over the course of a few hours, stir and rake the mixture with a fork several times to create grainy crystals.
• Instead of using fresh grapes, you can use 3 cups (750 ml) good-quality unsweetened grape juice. Warm 1 cup (250 ml) of it with the sugar and corn syrup or agave nectar until the sugar dissolves, then mix in the remaining grape juice.
• Grapes can be stemmed quickly in a stand mixer fitted with the dough hook: Put the grapes in the bowl and run the mixer on the lowest speed. The hook will pull the grapes off the stems and crush them so they cook quicker; the stems will rise to the top and can be easily removed and discarded.

PINK GRAPEFRUIT CHAMPAGNE SORBET WITH PINK GRAPEFRUIT SAUCE

Steps:

• Stir first 4 ingredients in large saucepan over medium heat just until sugar dissolves. Strain into bowl, pressing on solids; mix in Champagne. Pour 2 cups juice mixture into medium saucepan. Refrigerate remaining juice mixture in bowl. Simmer mixture in saucepan until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Refrigerate reduced mixture to use as sauce. Transfer juice mixture in bowl to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Sauce and sorbet can be prepared 3 days ahead.)
• Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. (Can be prepared 6 hour ahead. Place segments in bowl with juice. Cover and refrigerate.)
• Chill 6 plates in freezer. Scoop 3 ovals of sorbet onto each plate. Spoon sauce around sorbet. Decorate with grapefruit segments. Garnish with mint.