- 3 cups water -
- 1 1/2 cups sugar -
- 3 cups grape juice -
- 1 cup minus 2 Tbls lemon juice -
1. Boil the water and sugar together. Add the grape juice and lemon juice and bring to boil again. Turn off the fire and cool. Pour into a 9x13 pan, cover with plastic wrap or foil and freeze until firm, at least 4 hours.
2. With a spoon, scoop sorbet into a food processor fitted with the knife blade. Working in batches, process the sorbet until it’s smooth but still frozen.
3. Return the mixture to the pan; cover, and freeze until firm, 1-2 hours longer. To serve, let the sorbet stand at room temperature until it is just soft enough to scoop out, about one or two minutes. Enjoy!
Note: If you want a really creamy texture, process the sorbet again after a few hours.
Tip: Serve with a small cluster of either complementing dark purple grapes or contrasting green grapes, and top with a mint leaf or sprinkle with pomegranate seeds.
Herzog Wine Pairing:
Bartenura Moscato (or Sparkling Moscato)