Sorbet de Raisin

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 1 lb. (450 g.) purple or red grapes
  • 8 oz. (


In a food processor or liquidiser, purée the grapes.

Strain purée through a fine sieve. Set over a bowl and press on the purée to extract all the juice. Reserve solids that are left and chill the juice.

In a small saucepan put the reserved solids together with the sugar and water and bring to the boil stirring occasionally and allow mixture to simmer for 5 minutes. Strain the re