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Grape Sorbet

Grape SorbetFrom: Michael Kimmel, Tarpy’s Roadhouse, Monterey, CA.

Yield: 4 servings.

  • 2 cups juice of green, red or blueblack California seedless grapes
  • 1⁄2 cup water
  • 1⁄2 cup sugar
  • 1 Tbsp. lemon juice
  • 1⁄2 cup fresh California seedless grapes
  • 4 sprigs mint, to garnish

Bring the water and sugar to a boil. Remove from heat and allow to cool. Combine with grape and lemon juice. Place in a ice cream freezer and process until firm. Allow to set up for a couple of extra hours in a freezer.

To plate: Scoop sorbet into chilled glass or dish. Garnish with fresh grapes and mint. Option: Use small scoop to create clusters of “grapes” and place in chilled Martini glssses. Garnish and serve.

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