Generally, grapes begin to turn bad before I am able to eat all of them. So I freeze them to use later in recipes such as this one. You can use any type of grapes for this recipe, just as long as they're seedless. I have taken the seeds out of Concord grapes to make grape sorbet, and although it was rather time-consuming, the Concord grape sorbet was delicious. The color and sweetness of the grape sorbet will be determined by the type of grapes that you use.
- 3 cups of frozen Sweet Sapphire seedless grapes, moon drop seedless grapes, or any other type of seedless grapes will work. If you'll be using a variety of smaller grapes, you'll need about 4 cups of them.
- 4 to 6 tablespoons of Splenda or regular sugar (the amount will depend on the tartness of the grapes).
- 2 to 4 teaspoons of grape juice (grape juice will make the grape sorbet turn a prettier purple color). (You can use orange, pineapple, or lemon juice.)
First, you'll want to rinse your grapes very well and take them off the stems. I didn't take my latest bunch of grapes off their stems before I froze them because I was busy doing other things at the time. So, it's not dire that you do that in advance. However, you will need to do that before making the sorbet.
Place your grapes in the freezer. I just put mine back into the bag that they came in from the grocery store. (Then double-wrap them inside another bag.) Allow your grapes to become frozen.
Once you're ready to prepare your sorbet, allow the grapes to thaw slightly. Then place a cup at a time in your blender, along with 4 to 6 tablespoons of Splenda or regular sugar (the amount you'll need really depends on the tartness of your grapes) and 2 to 4 teaspoons of grape juice, orange juice, pineapple juice, or lemon juice. Then hit the pulse button for several seconds. After that, add another cup of grapes. Pulse the blender again. Add the remaining cup of grapes and process them into the grape sorbet using the same method.
Once all the grapes have been pulsed together, turn the blender on the lowest speed and blend for about one to two minutes longer. For the best sorbet texture, the sorbet truly needs to be blended until there aren't any chunky pieces of grapes or grape skins remaining.
At this point, your grape sorbet is ready to serve and enjoy, or it can be placed in an airtight container and transferred to the freezer.
If your sorbet becomes hard after being frozen, allow it to sit on the counter to thaw a little bit, then place it back into the blender and blend for a few seconds, then serve.