Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Garnish
Method
Preparation
- 1
Prepare the Grapes
Rinse the Concord grapes under cold water to remove any dirt or debris. Remove the stems and place the grapes in a large pot.
- 2
Cook the Grapes
Add 1 cup of water to the pot with the grapes. Heat over medium heat, stirring occasionally, until the grapes are soft and have released their juices, about 10-15 minutes.
- 3
Strain the Mixture
Once the grapes are cooked, remove the pot from heat. Use a fine-mesh strainer or cheesecloth to strain the mixture, pressing down on the solids to extract as much juice as possible. You should have about 3 cups of grape juice.
- 4
Mix in Sugar and Lemon Juice
In a large bowl, combine the strained grape juice with 1 cup of granulated sugar and 2 tablespoons of lemon juice. Stir well until the sugar is fully dissolved.
Chilling and Freezing
- 5
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- 6
Blend the Mixture
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 7
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm.
Serving
- 8
Serve the Sorbet
Scoop the sorbet into serving bowls or cones. If desired, top with fresh mint leaves and a drizzle of grape jelly for garnish.