Black Grape and Cognac Sorbet

Black Grape and Cognac Sorbet ~ a bold healthy and refreshing dessert made with minimal sugar and a little kick of booze to keep it all interesting.

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.

Black Grape and Cognac Sorbet

3 from 5 votes

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Ingredients

 

• 1 lb black grapes, rinsed
• 1/4 cup brown sugar
• juice of 2 small lemons
• 1/2 cup water
• 3 Tbsp cognac

Instructions

• Puree the grapes in a food processor. Add the sugar, lemon juice and water. Run the machine again to mix well.
• Leave the mixture to sit at room temperature for 30 minutes, then strain it. I used a mesh strainer and pushed as much of the pulp through as I could with the back of a spoon. I was left with 2 cups.
• Add the cognac and put the mixture in the refrigerator until chilled.
• Process the mixture in your ice cream machine according to directions. Eat right away or freeze for a firmer texture.

Author: Sue Moran

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