Sorbet de Raisin

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Mallory Court,
Bishops Tachbrook

Chef Allan Holland


  • 1 lb. (450 g.) purple or red grapes
  • 8 oz. (225 g.) granulated sugar
  • ½ pint (275 ml.) water
  • 2 good fl.oz. (50 ml.) lemon juice


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 resulting syrup through a fine sieve into a bowl and discard the solids.

When the syrup is cold, chill for an hour or so. Add the reserved grape juice to the syrup and lemon juice and freeze. If using deep freeze, bring out from time to time and stir.