Bon Appétit | April 2011
View this recipe on epicurious.com
yield: Makes about 3 cups
active time: 15 minutes
total time: 5 hours (includes freezing time)
Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
4 cups seedless red grapes
3/4 cup Champagne or sparkling wine
1/2 cup sugar
1/4 cup frozen Concord grape juice concentrate, thawed
Few pinches of ground cinnamon
Additional seedless red grapes (for garnish; optional)
print a shopping list for this recipe
Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 11/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
Serve sorbet in Champagne coupes: garnish with additional grapes, if desired.