This easy recipe for the Italian Concord Grape Sorbetto is my favorite way to enjoy Concord grapes long after their short September season has passed. You can find them fresh in Italian markets, as uva fragola or "strawberry grapes," due to their unique foxy flavor, although their commercial production is banned in the rest of Europe. This recipe uses only 3 ingredients-grapes, lemon juice, and sugar-to create a refreshing and elegant dessert that your guests wouldn't be able to guess how you made it. Strawberries? Not really!
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Concord grapes, with their unique taste, are a fruit that I eagerly wait for every September. I loved them so much that they would often become my entire meal.
While they are a favorite in North America, their commercial production was banned in Europe for the wine production ( like Fragolino) from the 1950s.
The official reason for the ban was that their high methanol levels could "drive you crazy," but experts later found this to be exaggerated.
The real reasons were more economic and cultural.
You can read more about it in the article Italian Concord Grape Recipes and Their Forbidden Role in Winemaking
Why sorbetto is the best recipe for Concord grapes
When in season, Sicilian gelaterias offer uva fragola sorbetto as a seasonal specialty.
It is an exceptional dessert-light, fresh, and dairy-free.
This is my favorite way to preserve their flavor for months, as it is easy to make and not as sweet as the Concord grape jam and jelly preserves.
Much milder than a strawberry sorbet, the flavor is so unique that no one would be able to reproduce it.
It would be your secret recipe!
Ingredients
- Concord Grapes: The main ingredient provides an unique deep flavor and vibrant color.
- Granulated Sugar: Sweetens the sorbet and helps with texture.
- Lemon Juice: Enhances the grape flavor and balances sweetness.
- Water: Forms the liquid base.
- Alcohol (Optional but recommended): A touch of vodka or orange liqueur (like curacao) to prevent the sorbet from freezing too hard and to amplify the flavor.
- Italian meringue optional
See recipe card for measurements
Italian Meringue, the Sicilian secret
If you want to make this sorbet extra special, Sicilians have a secret.
They add Italian meringue when churning the sorbet.
It is an extra step, but it is not difficult to make if you want to try it.
You will need:
- Egg Whites: Provides the base for the meringue.
- Granulated Sugar & Water: Creates the hot sugar syrup.
- Pinch of Salt: To stabilize the egg whites.
Step by step instructions with images
Prepare the Grapes
- Step 1: Wash the grapes and remove the stems
- Step 2: Simmer the grapes in a pot for approximately one hour to extract the juice.
Let the grapes cool down.
Extract the Grape Juice
- Step 3: Place a strainer over a bowl and line it with cheesecloth.
- Step 4: Pour the cooked grapes and their juice into the cheesecloth-lined strainer.
- Step 5: Fold the cloth over and place a heavy object on top.
- Step 6: Let the juice filter overnight.
Prepare the Sorbet Mix
- Step 7: Combine the cooled grape juice, lemon juice, and water in a bowl.
- Step 8: Add the sugar and stir until it is fully dissolved.
Prepare the Italian Meringue
- Step 1: Whip the egg whites in a clean, dry bowl until soft peaks form.
- Step 2: Heat the sugar and water for the meringue over medium heat until the sugar dissolves completely.
- Step 3: Bring the syrup to a gentle boil and heat until it reaches 240°F (115°C), also known as the "soft-ball stage."
- Step 4: Gradually pour the hot syrup into the whipped egg whites while continuing to whisk.
Keep whipping until the meringue is glossy and forms stiff peaks.
Churn the Sorbet
- Step 5: Pour the sorbet mixture into an ice cream maker and churn according to the manufacturer's instructions (around 20-30 minutes).
- Step 6: Add the liqueur and the Italian meringue during the churning process once the sorbet starts to solidify.
Serving and Storage
Serve the sorbet in chilled bowls or glasses.
Garnish with a few fresh Concord grapes or a mint sprig for an elegant touch.
It is also perfect to serve with a rich chocolate cake like Caprese cake or chocolate mousse.
It can be stored for months in an airtight container in the freezer.
Advise allowing it to soften slightly at room temperature before serving, as homemade sorbet tends to harden over time.
More sorbet and gelato recipes
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Sorbetto di Uva Fragola (Concord grape sorbet)
Verified Culinary AuthorityIngredients
- 26 oz Concord grape to yead approximagtely 2 cups - 500 ml of grape juice
- 1 ¾ cup water
- ¾ cup caster sugar
- ½ lemon juice
- 1 tablespoon Italian meringue optional
Instructions
Prepare the Grapes
- Wash the grapes and remove the stems.
- Simmer the grapes in a pot for approximately one hour to extract the juice.
- Let the grapes cool down.
Extract the Grape Juice
- Place a strainer over a bowl and line it with cheesecloth.
- Pour the cooked grapes and their juice into the cheesecloth-lined strainer.
- Fold the cloth over and place a heavy object on top.
- Let the juice filter overnight.
Prepare the Sorbet Mix
- Combine the cooled grape juice, lemon juice, and water in a bowl.
- Add the sugar and stir until it is fully dissolved.
Prepare the Italian Meringue
- Whip the egg whites in a clean, dry bowl until soft peaks form.
- Heat the sugar and water for the meringue over medium heat until the sugar dissolves completely.
- Bring the syrup to a gentle boil and heat until it reaches 240°F (115°C), also known as the "soft-ball stage."
- Gradually pour the hot syrup into the whipped egg whites while continuing to whisk.
- Keep whipping until the meringue is glossy and forms stiff peaks.
Churn the Sorbet
- Pour the sorbet mixture into an ice cream maker and churn according to the manufacturer's instructions (around 20-30 minutes)
- Gradually add the liqueur while churning.
- If you are using meringue, gradually fold the Italian meringue in during the churning process once the sorbet starts to solidify.
- When the sorbet is ready you can serve immediately or store in the freezer for later use
Nutrition
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