 The California grape farmers sent me a press release with a recipe for California Grape Sorbet. I haven't seen black California grapes in my Utah grocery store, but I don't know why you couldn't substitute other seedless grapes. The recipe calls for 1 tablespoon of vodka, but it's optional. The alcohol helps to make the sorbet smooth. But, again, it's optional. California Grape Sorbet 4 cups black California seedless grapes, rinsed 1/4 cup sugar 1/2 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 tablespoon Vodka (optional, but helps make sorbet smooth) Puree grapes, sugar, zest and juice in blender until mixture is smooth, with some small pieces of skin still visible. Place mixture in a saucepan and bring to boil over high heat. Let boil 30 seconds, and then remove from heat. Strain puree through fine strainer and discard solids. Stir vodka into puree. Let mixture chill in refrigerator until cool. Freeze mixture in ice cream freezer according to manufacturer instructions or freeze in a shallow pan, stirring every 10-15 minutes until frozen. Makes 4 servings. |
Nutritional analysis per serving: Calories 163; Protein 1 g; Fat 1 g; Calories from Fat 5 %; Carbohydrates 41 g; Cholesterol 0 mg; Fiber 1.6 g; Sodium 3 mg.
No comments:
Post a Comment