Concord Grape Sorbet

Ingredients

Instructions

1. 1

   Put a shallow metal tray or loaf tin in the freezer before you start if it is not already cold; this helps the sorbet freeze faster and more evenly. Finely slice the mint leaves so they release flavour quickly.

2. 2

   In a small bowl or jug, stir the caster sugar with the cold water until mostly dissolved, then add the lemon juice and a pinch of salt. If the sugar does not fully dissolve, keep stirring for 1 to 2 minutes; using caster sugar and cold liquid keeps this step beginner-friendly without making a hot syrup.

3. 3

   Pour the Concord grape juice into a blender or use an immersion blender in a jug. Add the lemon-sugar mixture and the sliced mint, then blend for 15 to 20 seconds until the mint is finely broken up and the base is fully combined. Taste: it should be slightly sweeter and brighter than you want to eat, because freezing dulls sweetness and acidity.

4. 4

   Pour the mixture into the chilled tray and place it in the freezer. Freeze for about 45 minutes, then scrape thoroughly with a fork to break up the icy edges into the softer centre. Return to the freezer and repeat 2 more times at 30-minute intervals, scraping well each time, until the sorbet is evenly flaky and scoopable. If it freezes solid, let it stand at room temperature for 5 minutes before serving.

5. 5

   Scoop or rake the sorbet into chilled bowls or glasses and garnish with the remaining mint leaves. Serve immediately for the best light, crystalline texture.

Nutrition per serving

Notes

• •Using very cold juice shortens the freezing time noticeably.
• •A shallow metal container freezes the base much faster than a deep glass dish.
• •For a smoother result, strain out the mint after blending, then freeze the strained mixture.
• •If your Concord grape juice is already very sweet, reduce the sugar to 45 g.

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