Name: Sorbet de Raisins (Grape sorbet)
Prep time: 30 min
Total time: 30 min
Yield: Serves 6–8
Cuisine: France
Ingredients: 75 g (5 oz) sugar, or more if needed; 1 kg (2 lb) black or green grapes; 250 g (8 oz) sugar; juice of ½ lemon; 250 ml (8 fl oz) water; 2 egg whites, whisked until frothy; 175 g (6 oz) black grapes; 1 egg white, whisked until frothy; 175 g (6 oz) green grapes

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
30 min

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

As in most wine-growing areas, grapes in Burgundy are destined for the glass and not for the table. If wine grapes are made into sorbet, however, the natural sharpness can be balanced by sugar.

Ingredients

1 kg (2 lb) black or green grapes
250 g (

Europe
France
Dessert
Vegetarian
Burgundy
Gluten-free
Mediterranean

Method

Discard the stems from the 1 kg (2 lb) grapes. Purée the grapes in a food processor or blender, or crush them in a bowl with the end of a rolling pin and then work them through a sieve to extract the

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