- 211g water
- 211g sugar
- 6g tapioca starch
- 48g organic corn syrup
- 907g (2 lbs) ripe concord grapes
- 1–2 TBS water
- 600g (2 cups) fresh Concord juice
- 395g (1 1/2 cups) sorbet syrup
- 15g (2 TBS) lime or lemon juice
MAKE SORBET SYRUP
- Combine water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.
- 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.
- 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.
- 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.
- Thoroughly mix 600g (2 cups) Concord grape juice with sorbet syrup, and lime (or lemon) juice.
- Process in your ice cream maker according to the manufacturer’s instructions.
- The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)