Ingredients
-
2 cups (300 g) Pickled Grapes
-
2 tablespoons (28 ml) Lemon Juice
-
1/3 cup (66 g) Sugar
Directions
Sweet and tangy, this sorbet is super refreshing, especially on a hot day. Scoop some into champagne flutes, and top with sparkling wine or sangria for a brilliant cocktail.
Steps
|
1
Done
|
In a blender, combine the grapes, brine, lemon juice, and sugar. Purée until smooth. Strain the mixture through a fine-mesh sieve, and transfer to a shallow, nonreactive metal pan. Freeze for 30 minutes. Scrape the frozen crystals that have formed around the edges into the center, and return to the freezer. Continue freezing and scraping every 30 minutes until the ice crystals are flaky, fluffy, and frozen, about 3 hours total. Scoop into small bowls. |
