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Roasted grape sorbet
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Makes: about 1 litre
1kg red seedless grapes
180g caster sugar
½ lemon, juice
1. Preheat the oven to 190˚C, gas mark 5. Arrange the grapes – still on the stalk – on a baking tray. Scatter over 30g sugar and bake for 25-30 minutes, until juicy and starting to burst; set aside to cool.
2. Remove the grapes from the stalks; tip into a food processor with any pan juices. Blend until nearly smooth, then pass through a sieve into a clean bowl.
3. In a small pan, bring 200ml water and the remaining 150g sugar to the boil over a medium heat, stirring to dissolve. Simmer for 2 minutes, then stir into the purée along with the lemon juice. Cool, then chill for at least 2 hours, before churning in an ice-cream maker according to the manufacturer’s instructions. Scoop into a suitable container and freeze until ready to serve.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per 100ml serving 522kJ
This recipe was first published in May 2018.