Welcome to the new home of TVFGI! Erin and Melissa from Woodenspoons Kitchen have given my site a complete makeover and I love it. There’s so much to explore, and it’s going to take a little time to get used to the new set up. I’ll be be working out the kinks in the next couple of weeks, so bear with me and be sure to let me know if you experience any problems — I’ll try to get it sorted out asap. In the meantime, feel free to poke around and make yourself at home!
I found these Black Emerald seedless grapes at last week’s farmer’s market. From now through the beginning of fall the grapes will be incredible, so definitely plan to use them in as many ways as you can before they’re gone. Lots of varieties are now being grown seedless, but the good news is that, for this sorbet, it doesn’t matter whether your grapes have seeds or not because you’ll be straining the puree anyway. And honestly, sometimes the older varieties with seeds have the best flavor; give them a taste test before making your choice. I’ve used brown sugar and cognac to accent and emphasize the flavor of these beauties.
This is the kind of sorbet that you’ll want to serve in smaller portions after a nice summer meal. It’s a good thing it’s suited to small portions, because that pound of grapes shrinks to less than 2 cups after you’ve pureed and strained them. That’s ok, though, because this is more intensely flavored and satisfying than most sorbets. It has some substance to it, and a slight kick from the alcohol, so a little goes a long way.
Play up the grape/wine connection by serving this in wine glasses, garnished with some mint leaves and a few reserved grapes.