The flavor of a Concord grape swirls on your tongue, slowly releasing its notes one by one. At first there’s a sweetness that lingers before giving way to a faintly bitter inkiness. Rosemary, at once both herbal and floral, elevates the flavor of grape, while black pepper enhances its spiciness.
MAKES: ABOUT 1 QUART
INGREDIENTS:
- 2½ pounds Concord grapes, stems removed
- ½ cup honey
- 2 large sprigs rosemary
- 2 tablespoons whole black peppercorns
INSTRUCTIONS:
- Remove stems from 2.5 pounds of Concord grapes and puree them in a food processor until lumpy and coarse.
- Pour the puree into a saucepan and add 1/2 cup of honey, 2 large sprigs of rosemary, and 2 tablespoons of whole black peppercorns.
- Simmer the mixture over medium-low heat for 15 to 20 minutes until slightly thickened and fragrant.
- Strain the mixture through a fine-mesh sieve set over a large bowl to remove grape seeds, rosemary, and peppercorns.
- Cover the bowl and refrigerate the puree for at least 12 hours.
- Churn the puree in an ice cream maker according to the manufacturer’s instructions.
- Spoon the sorbet into a container, cover tightly, and store it in the freezer for up to 2 weeks.
