Raw Recipes

Grape Sorbet

Posted on July 05 2014 | (2) Comments

Grape Sorbet

Yield: 2 cups


  • 4 cups red or purple grapes, stemmed and washed
  • 1/4 cup light agave syrup, honey, or maple syrup (optional)


  • measuring cups
  • blender
  • rubber spatula
  • food mill or fine-mesh strainer
  • medium mixing bowl
  • whisk
  • rubber spatula
  • jar
  • ice-cream maker

Put the grapes in a blender and process for a few seconds. Don’t overprocess. Set a food mill fitted with the medium-fine disk over a medium mixing bowl. Pour the grape mixture into the food mill. Turn the handle to produce a purée. Discard the skins and seeds. Alternatively, place a fine-mesh strainer over a bowl and pour the grape mixture through it. Then use a rubber spatula to press down the pulp that’s caught in the strainer.

Add the optional agave syrup to the grape purée and whisk to combine. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the grape mixture in an ice-cream maker and freeze according to the manufacturer’s directions.

Grape Sorbet tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Previous Comments

On April 27, 2016 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer! I enjoy your videos and recipes especially in the book RAW FOOD MADE EASY.  I would love to buy the Cuisinart ice cream machine but I have a concern.  The canister touching the food is made of aluminum.  Would this be a problem or is aluminum only an issue when food is heated?

On July 07, 2017 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer…wondering your thoughts on using date paste instead of the sweetners that you mentioned…would you get the same texture? I am finding I do much better when using dates these days…never buy anything else.

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