This refreshing sorbet is super simple with just three ingredients- a sweet treat for hot summer days.
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- Plusplus cooling and churning
Preheat the oven to 190ºC, 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.
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.
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.