We never seem to have enough grapes on hand. My kids eat them like they are candy. There’s something magical about the sweet, satisfying juicy crunch. Up until recently, I had never really baked with grapes, which is a shame because they are just as delicious cooked (or roasted) as they are fresh.
This Grape Sorbet is the perfect example. It is rich, flavorful, and almost exotic. Pair it with a bit of champagne and you have the perfect romantic dessert for Valentine’s Day.
Being in the food blogging world, you learn a lot about the brands and labels behind the food we all eat. I love learning about where good produce comes from. Good grape growers never rush the growing process, and only handpick grapes at the peak of their flavor.
There are many non-GMO grape varieties to look for, including the early ripening Flame Red Seedless, popular for its long shelf life and crisp, sweet taste; Sweet Celebration, one of the sweetest varieties with large plump berries and a long shelf life; Krissy, a mid-season standout with a crispy texture and flavorful crunch; and sweet, juicy muscat-flavored reds prized for their floral aroma. There’s a great grape variety for almost every season!
No matter what the variety you use, this sherbet will be crisp and tasty. Make it to cool off this summer or to impress your loved one this Valentine’s Day! Either way it is a wonderful palette cleanser and a delicious dessert. Enjoy!
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Roasted Grape Sorbet
- Total Time: 29 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegetarian
Description
Sweet and tart, this roasted grape sorbet is a simple yet elegant dessert. Perfect for a warm evening or a special occasion.
Ingredients
- 2 lbs (907 g) fresh grapes
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 cup (60 ml) grape juice
- 3 tbsp sugar
- 2 tbsp light corn syrup
Instructions
- Preheat oven to 400°F (204°C). Line a large baking sheet with foil.
- Rinse and stem grapes. Toss with oil and sea salt.
- Roast grapes for 12-14 minutes at 400°F (204°C), or until skins begin to pop.
- Allow grapes to cool.
- In a small pan, combine grape juice, sugar, and corn syrup over medium heat, stirring until sugar dissolves.
- Transfer the grape juice/sugar mixture and roasted grapes to a blender; blend until smooth.
- Press the mixture through a fine-mesh strainer, then chill for 3 hours, or ideally overnight.
- Pour cold sorbet mix into an ice cream maker and churn for 20-25 minutes, according to the manufacturer’s instructions.
Notes
- For a more intense grape flavor, use a mix of red and green grapes.
- If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container and freeze, stirring every hour to prevent ice crystals.
- Leftover sorbet can be stored in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 2
- Unsaturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 1
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Frequently Asked Questions
What type of grapes should I use for the Roasted Grape Sorbet?
It’s best to use fresh, high-quality grapes that are handpicked at their peak flavor for optimal sweetness.
How long should I roast the grapes before making the sorbet?
Roast the grapes for about 20-25 minutes until they are soft and caramelized, which enhances their natural sweetness and flavor.
Can I substitute any ingredients in the sorbet, like the sweetener?
You can use honey, agave syrup, or your preferred sweetener, but keep in mind that it might slightly alter the flavor profile of the final sorbet.
