A beautiful purple sorbet, and what better way to use all the delicious grapes you got from Bulk Natural Foods! I’ve adapted this recipe from Martha Stewart Living, and it is wonderful! Try it!
2/3 cup agave
1 1/2 pounds Concord grapes (1 quart container)
1/4 cup water
1 1/2 tablespoons freshly squeezed lemon juice
Prepare an ice bath; set aside.
Combine grapes and the remaining water in a medium saucepan. Cook over medium heat until the grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in the agave and lemon juice.
Transfer mixture to an ice-cream maker, and freeze according to manufacturer’s instructions. Store the sorbet in an airtight container in the freezer until ready to serve, up to 2 weeks.