Big Bunch of Concord Grapes


Concord grapes are more American than the iconic apple pie. Grape soda, Welch’s juice, and the J in PB&J – all Concord. It’s a flavor that has come to define ‘grape flavor’ here in the United States. We know it and love it – or do we?

Eating Concords off the vine is an eye-opening experience. The fruit has all ‘grape-y’ intensity you would expect but without the cloying sugariness that comes with most manufactured grape products. It’s perfect as is. Which makes it the ideal subject for sorbet. The key is to keep it simple and let the fruit shine.


A good deal of the flavor (and lovely color) comes from the skins of the grapes. The trick is extracting all that goodness without over-working the delicate fruit. Just gently warming up the grapes with a bit of water will help loosen them up. Err on the side of caution and use very low heat, you do not want to ‘cook’ the grapes!

All that’s left to do is to press the mush through a strainer. The result will be a gorgeous deep purple juice that you whisk into a bit of sorbet syrup for texture. SImple. The hardest part will be sourcing the grapes. Concords are only available for only a few weeks in autumn.

Fantastic on it’s own or paired with Vanilla Ice Cream or Gelato.



A gorgeous deep purple sorbet made with Concords – the grapiest of grapes.  Only available for a brief time in the autumn, the king of American table grapes only needs minimal preparation to become a vibrant sorbet.  The sweet/musky grapiness practically bursts off the spoon with every bite! 

  • Author: MJ



  • 211g  water
  • 211g  sugar
  •     6g  tapioca starch
  •   48g  organic corn syrup


  • 907g (2 lbs) ripe concord grapes
  • 12 TBS water


  • 600g (2 cups) fresh Concord juice
  • 395g (1 1/2 cups) sorbet syrup
  •    15g (2 TBS) lime or lemon juice



  1. Combine water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.
  2. Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil)  Once the texture of the sugar syrup becomes thicker and viscous immediately take it off the heat.  Cool to room temperature before using.  Syrup can be made in advance and stored in the refridgerator for 1-2 days. 


  1. Place the grapes and water in a saucepan over low heat.  Gently – very gently – warm up the grapes until they are easily mashed with the back of a spoon.  Overheating the grapes will make them taste ‘cooked’  – better to err on the side of under-warming them. 
  2. Dump the whole mess into a strainer placed over a bowl.  Keep pressing and pressing and pressing some more until all the juice is extracted.  You’ll know it’s done when the grape solids look very dry and stick together. 


  1. Thoroughly mix 600g (2 cups) Concord grape juice with sorbet syrup, and lime (or lemon) juice.


  1. Process in your ice cream maker according to the manufacturer’s instructions.
  2. The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)


  • Trish

    I LOVE concord grapes and the flavor of the fresh juice is incredible!! Pure grape. Years ago i attended a cooking class where we made champaigne concord grape shaved ice. It was so “fancy” served in old fashioned wide brim champagne glasses.

    Would you like the recipe? It was a bit of a process and could make a great class. I freeze my grape juice from the Fall and make this for new years eve.

    We are having a halloween open house this weekend, but I will try to attend the no churn rum class.


    • MJ

      Hey Trish! Didn’t know we shared a love of Concords! I would love the recipe. I am actually moving the class by a week (after the Halloween weekend). Hope you can make it!
      Happy Halloween to all of you!

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