Fresh Grape Sherbet
About 1 quart (1L)
Technically, this is a sorbet since it contains no dairy, and sherbet is a term applied to fruit ices, which sometimes contain some milk or eggs. No matter what you call it, it’s very refreshing and uses only pure fruit, and is lightly-sweetened. Because it has so little sugar, once churned, it can get rather firm if left in the freezer. If it does, simply leave it out of the freezer until it becomes scoop-able again.
2 1/4 pounds (1kg) fresh, flavorful grapes (such as Muscat, Zinfandel, Concord or a wine-making variety), rinsed and stemmed
1/4 cup (60ml) water
3 tablespoons (45g) sugar
2 tablespoons (30ml) light corn syrup or golden syrup (see Note)
optional: 4-6 tablespoons (60-90ml) rosé wine
1. In a large non-reactive pot, add the grapes along with the water. Cover, stirring from time to time, and cook until the grapes are soft.
2. Remove from heat and pass the grapes through a food mill with the attachment with the smallest holes. If you don’t have a food mill, press them through a fine-mesh strainer, which will take a bit of force. Different grapes will yield differing amounts of juice.
(I got 3 cups, 750ml, of juice from mine, which is good to know if you want to make this with high-quality bottled grape juice.)
3. Add the sugar, corn syrup and rosé, if using, and stir until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.

Note: If you wish to omit the corn syrup, you can substitute an equal amount of mild-flavored honey or an additional 3 tablespoons (45g) of sugar.