Grape Sorbet
Ingredients:
4 cups grapes
Instructions:
Stem the grapes. Separate all the (washed) grapes from the stem. If the grapes are wet, dry them, so they don't stick to each other as they freeze. Freeze the grapes. Transfer the grapes into a sealable bag, and freeze them flat for approximately 5 hours. Blend. Add the frozen grapes into a food processor or high-speed blender with a tamper and blend until smooth. If the motor is struggling, let the fruit sit for a minute or two to slightly thaw and then blend again. Refrain from adding any liquid.
Serve/Freeze. Serve the grape sorbet straight out of the food processor (blender). For a firmer consistency, transfer the sorbet to an air-tight container and freeze for 1-2 hours.
Store. Leftovers keep well in an ice cube tray (or an airtight container) in the freezer for up to 1 month.
Nutritional analysis per serving:
Calories 62 Fat 0.3 g; Carbohydrates 16 g; Sodium 2 mg
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