Chilled Grape Sorbet

Serves 4 · 15 min prep

Ingredients

• 4 cups seedless black or Concord grapes
• 1/3 cup honey
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 8 fresh mint leaves
• 1/8 teaspoon pinch fine sea salt
• 2 tablespoons water
• 1 tablespoon optional vodka

Instructions

1. 1Rinse the grapes and remove any stems. Place them in a blender along with the honey, lemon juice, lemon zest, mint leaves, salt, and water.
2. 2Blend on high until completely smooth and vibrant purple, about 45 to 60 seconds. The mixture should smell intensely grapey and herbal.
3. 3Taste and adjust brightness with an extra squeeze of lemon if needed. For a smoother final texture, press the puree through a fine-mesh sieve into a bowl, discarding solids.
4. 4Stir in the optional splash of vodka if using; it keeps the sorbet scoopable straight from the freezer without turning rock-hard.
5. 5Pour the puree into a shallow metal baking pan or loaf pan. Freeze uncovered for 45 minutes until the edges begin to firm.
6. 6Remove and scrape vigorously with a fork, breaking up ice crystals and stirring the slushy center into the frozen edges. Return to the freezer.
7. 7Repeat the scrape-and-stir process every 30 minutes for about 2 to 2 1/2 hours total, until the sorbet is uniformly frozen yet still fluffy and spoonable.
8. 8For a silkier result, transfer the mixture to a food processor after the final scrape and pulse briefly, then refreeze 20 minutes.
9. 9Scoop into chilled bowls or cones. Garnish with a tiny fresh mint leaf and a few halved raw grapes for texture contrast that celebrates the fruit.