Green & Red Grape Sorbet

Name: Green & Red Grape Sorbet
Prep time: 5 min
Total time: 10 h
Yield: 4 c.
Ingredients: 1 lb. cotton candy or green muscat grapes (about 3 1/2 c.); 1 lb. red raisin grapes (about 3 1/2 c.); 2 tbsp. (or more) light agave syrup; 1/8 tsp. fresh lemon juice; 1/3 c. (100% juice) concord grape concentrate, thawed

By Marisa ChurchillPublished: Jul 29, 2024

Be the first to review!

PHOTO: BRYAN GARDNER; FOOD STYLING: BROOKE CAISON

Yields:

4 c.

Prep Time:

5 mins

Total Time:

10 hrs

Jump to recipe

If you’re looking for something cool and refreshing during the hot summer, look no further. This easy sorbet is the perfect treat when grapes are at the peak of their season. I also love this recipe because it’s so simple to make. You only need a few ingredients and a food processor to make this guilt-free treat.

The grapes:
For the ultimate flavor, choose green muscat or cotton candy grapes for green sorbet. For the red sorbet, look for red raisin grapes or Concord grapes (Concord grapes have a shorter season and are often elusive, which is why I’ve added Concord grape concentrate to my recipe). It’s the perfect way to get that distinct red grape flavor without scouring every farm stand and supermarket.

The syrups:
For the agave syrup, it’s best to use a light-colored agave, which has a more delicate flavor than amber agave. For the concord grape concentrate, try to find a frozen (pure juice, no sugar added) concord grape concentrate. This can be located in the frozen juice section in most grocery stores.

Storage:
The sorbet can be kept in the freezer, in a sealed storage container, for up to 30 days.

Made this recipe? Let us know in the comments!

Advertisement - Continue Reading Below

Ingredients

1 lb.
cotton candy or green muscat grapes (about 3 1/2 c.)
1 lb.
red raisin grapes (about 3 1/2 c.)
2 Tbsp.
(or more) light agave syrup
1/8 tsp.
fresh lemon juice
1/3 cup
(100% juice) concord grape concentrate, thawed

Directions

1. Step 1Wash and rinse grapes, then remove stems. Divide grapes between 2 parchment-lined baking sheets—one for green and one for red—that are small enough to fit in your freezer. Freeze grapes at least 6 hours or preferably up to overnight.
2. Step 2Transfer green grapes to a food processor; keep red grapes frozen. Add agave syrup and 1/4 c. water to food processor. Pulse until fairly smooth, about 30 seconds. Scrape down sides of bowl, taste, and add more agave, if needed. Add lemon juice and continue to pulse until smooth, about 30 seconds more. Transfer to a medium bowl.
3. Step 3Wipe out food processor, then pulse red grapes and grape juice concentrate until mostly smooth, about 30 seconds. Scrape down sides of bowl and continue to pulse until smooth, about 30 seconds more.
4. Step 4Serve immediately, or for a firmer, more traditional consistency, divide sorbet between 2 freezer-safe containers and freeze at least 3 more hours before scooping.
5. Step 5Make Ahead: Sorbet can be made 30 days ahead. Keep frozen.