Did you know that there’s no r in the “et” part of sherbet? But it’s pronounced as sher-bert which is why sherbet is commonly misspelled.
And sherbet is just fruit (in juice or syrup form) churned with cream under icy conditions.
Sherbet is also the name of a seventies Australian rock band who sang a totally appropriate song for this particular frosty recipe: Summer Love. Dig?
I love researching stuff on the internet.
This Concord Grape Sherbet is easy to make and really doesn’t need much research. Make Concord Grape Syrup. I like using the vanilla bean version. Mix the syrup with cream. Chill. Churn. Sherbet!
Last year I made a version with a double batch of syrup. It was an excellent shade of magenta.
It looked pretty with rainbow sprinkles and had an intense grapiness. But just as the grape taste was about to become tart the cream would kick in and mellow the experience out. I loved it!
This year I made Concord Grape Sherbet with a single batch of syrup which makes the 2012 Concord grape frosty treat much smoother, creamier and quiet. It doesn’t have the wave of intense fruit at the start. The single syrup version gives you a kooky purple colored sherbet that teeters between possibly elegant and potentially Barney-ish.
My husband prefers the 2012 version.
Either way you mix it Concord Grape Sherbet seems fitting for the end of summer. It has the sunniness of grapes cut by the silkiness and weight of ice cold cream. It’s refreshing, light, smooth and subtly sweet.
Wallow in summer while you can still get a spoonful!
Recipe: Concord Grape Sherbet
Summary: Sunny, bright Concord grapiness mellowed by ice cold cream and churned under icy conditions.
- Two cups Concord Grape Vanilla Bean Syrup, chilled
- 1 3/4 cups heavy cream, very cold
- Mix the Concord Grape Syrup with the cold heavy cream with a whisk until combined well.
- Chill mixture in freezer for 20 minutes with plastic wrap touching the surface. *Note: this is how I store frozen treats in all stages: plastic wrap touching surface and then sealed with a lid or with another piece of wrap. I prefer using a metal bowl. Helps speed the chilling.
- Transfer mixture to ice cream maker and churn as per your machine’s directions.
- Let sherbet set for roughly another hour in the freezer. It will thicken up a bit.
*If you don’t have an ice cream maker then whisk the mixture after you’ve chilled it for the initial 20 minutes. Return to the freezer for another 25 minutes. Continue whisking and freezing until the sherbet is the consistency of soft ice cream. Then let it set and thicken as per above instructions.
Preparation time: 1 hour(s) 40 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (General)
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Recipe by fat pig.
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