Creamy frozen desserts don't have to be heavy with fat and calories. In this just-in-time-for-summer demonstration, I’ll show you how to prepare sorbet, a frozen treat that is beloved in Europe and gaining tremendous popularity in the U.S.
My Grape Sorbet is a raw food dessert that is naturally delicious, as well as naturally fat-free and dairy-free, yet surprisingly creamy and unquestionably delicious. Sophisticated enough for an adult palate, with a slightly wine-y flavor, Grape Sorbet is also a hit with kids.
Let me show you how easy it is to make raw Grape Sorbet and why a “food mill” may be your favorite new kitchen tool.
Puree the Modern Way
The first step is to put your grapes in a blender to make a flavorful puree. Grapes are naturally filled with liquid, so there's no need to add water. I’ll share some ideas for effectively processing the fruit.
To ensure your sorbet is the perfect mix of creamy, icy goodness, I’ll give you tips that will inoculate you from the dangers of over-processing.
Food Mill vs. Strainer
This oh-so-modern sorbet gets help from a food mill, a wonderful old-fashioned kitchen gadget that has probably been around since the 1930’s. A food mill is a utensil used for mashing and sieving various foods and is used for foods that require impeccable smoothness. I’ll explain why I prefer it to a simple strainer.
I know that this hand-operated kitchen tool may seem a bit archaic, but seeing is believing. As you’ll see in my demo, my food mill creates a sorbet base that is medium-bodied, but completely free of seeds and pulp.
A Touch of Sweetener – The Final Frontier
Commercial sorbets are loaded with sugar. In addition to making them high in empty calories, the sugar also overpowers the flavor of the fruit. I’ll show you how to add agave (or maple or honey, your choice) to the base instead.
Depending on how sweet your grapes are, you may choose to skip this step.
A Surprise Finale
All that’s left is to freeze your sorbet, but before the demonstration ends, I’ve got a surprise for you. I’ll introduce you to my favorite ice cream recipe, talk about the shelf-life of raw grape sorbet, and offer some serving tips that will make this dessert extra tongue-friendly.
Once you start making sorbet, you'll wonder why you didn't discover this delightful dessert a long time ago. Every time you enjoy a spoonful, you'll be reminded that a treat can be light and refreshing and still feel like a very satisfying indulgence.
This is a versatile recipe you’ll go to again and again.