Concord grape sorbet
Sorbets
On a recent trip to Rome, I had the pleasure of trying the Concord grape sorbet from Fior di Luna and was totally blown away. The sorbet totally captured the full burst of flavor you get when biting into a Concord grape without all the hassle of having to spit out the seeds and skin afterward. I knew I had to try to recreate it at home, and so I adapted this recipe from Gourmet. <br /> <br />Instead of adding the full amount of sugar, I started with 1/4 cup, which ended up being enough for me. Depending on how much purée you end up with and how sweet your grapes are, you'll want to adjust the amount of sugar; it should taste just a little too sweet at room temperature since once it's frozen it'll taste less sweet. To add a little depth to the sorbet I added a pinch of salt and a tablespoon of red wine, which also helps keep the sorbet from getting too icy.
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