Sweet muscat grapes have a wonderful perfume and flavor that create a great sorbet, especially when enhanced with a little sweet muscat wine.
* Makes 5 cups
- 2 cups loose muscat grapes (or any sweet green or red grapes)
- 1 cup sugar syrup
- finely grated zest and juice of 1 lemon
- 1 cup muscat or any favorite dessert wine, plus more to serve
- 1 cup rice, soy, or oat milk
Halve the grapes and remove any seeds. In a food processor, blend the grapes with the sugar syrup to a fine purée. Add the remaining ingredients and blend smooth.
Churn in an ice cream maker according to the manufacturer’s directions, or pour into a freezer container and follow the
hand-mixing directions. When almost firm, freeze in a freezer container until firm or until required.
Serve scooped into tiny bowls or glasses and drizzle on a little more muscat or dessert wine.
Variations:
Prepare the basic recipe, replacing the grapes with 2 large ripe sweet pears, peeled and chopped. Serve with a shot of a pear liqueur.
Replace the grapes of the basic recipe with black, red, or white currants, with extra sugar syrup added to taste. Serve with a shot of cassis.
Prepare the basic recipe, replacing the grapes with 2 (12-oz.) cans of pitted lychees, drained, and replace the sugar syrup with 1 cup of the lychee syrup. Add 3 tablespoons light corn syrup.
Prepare the basic recipe, replacing the grapes with cape gooseberries without their paper cases. Serve topped with a gooseberry in its paper case.
Prepare the basic recipe, replacing grapes with cranberries and muscat with cassis. Cook the cranberries in the sugar syrup for 5 to 10 minutes or until they have opened, then push through a sieve and continue with the recipe.
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