Sorbetto di Uva Fragola (Concord grape sorbet)

Sorbetto di Uva Fragola (Concord grape sorbet)

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!

Course Dessert

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword concord grape sorbet, grape sorbet, uva fragola sorbetto

Prep Time 45

Cook Time 1

Resting time 1

Total Time 1 1 45

Servings servings

Calories 109kcal

Author Laura Tobin

Equipment

Ingredients

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

US Customary - Metric

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