10.10.09 Flight of the Concords
Concord Grape Sorbet
- — 1 pound Concord grapes
- — 1/4 cup sugar
- — juice of 2 lemons
- — generous pinch sea salt
- — 1 teaspoon toasted and ground fennel seeds
- — 1 teaspoon fennel pollen
- — 1/3 cup simple syrup (or honey syrup)
- — 1/3 cup water
In a large bowl, combine the grapes, sugar, lemon juice, salt, fennel seeds and fennel pollen. Mash well with an immersion blender or muddler. Cover and refrigerate overnight or for at least 6 hours.
Remove from refrigerator, and stir in simple syrup and water. Push mixture through a fine strainer or chinois into another bowl, discarding solids.
Adjust flavor with more lemon juice and/or salt if necessary.
Chill for at least 6 hours in refrigerator, then freeze in ice-cream maker according to manufacturer’s instructions. Transfer to an airtight container and place in freezer to firm for a couple of hours.