Did you know that the word used to describe the strong, musky flavor of concord grapes (that some find undesirable) is “foxy?” I love it! What an endearing example of just the thing that makes something second class to some being exactly what makes others adore it. I imagine it goes without saying, but I like my grapes foxy. (I had to say it! I couldn’t resist!)
This homemade sorbet is inspired by Yossy of Apartment 2B Baking Co, who put gin in her rhubarb sorbet. It tastes great here too and it helps the ice cream be scoopable straight from the freezer (really!), which is a feat for sorbets, especially DIY ones. I had been eyeing this concord grape sorbet from Kimberley of The Year in Food for too long and it was time to give it a go. AND ADD GIN OF COURSE!
- 1 1/2 lbs concord grapes, weighed with stems
- 1/4 cup water
- 1/3 cup sugar
- 2 tablespoons gin
- 1 tablespoon lime juice
- 1 tablespoon maple syrup, preferably grade B
- As you de-stem the grapes, pop each one out of its skin by pinching it with your fingers. Put both the skin and the flesh into a large pot with 1/4 cup water.
- Heat the mixture over medium high heat until the liquid begins to bubble, then reduce to a simmer and cook for about 4 more minutes, until the grape flesh begins breaking apart, stirring frequently. You’re only cooking this for 8-9 minutes total.
- Put the sugar in a large bowl and position a food mill over the bowl.
- Carefully pour the warm grape mixture into the food mill and crank until only little bits of skin and seeds remain.
- Discard the skin and seeds, set the food mill aside, and stir the grape puree and sugar until the sugar has dissolved.
- Stir in the gin, lime juice, and maple syrup and refrigerate until completely cool.
- Process according to the manufacturer’s instructions on your ice cream maker and freeze.