Concord Grape Sorbet
I broke blogging rule yesterday! I failed to post, but not without good reason.
You see, I started my day off with swim practice, as usual. After that, I went grocery shopping, dog-sitting, and ice-cream-making. At 3:30, I started entertaining 5 of the most angelic of children, not.
I planned in blogging; I really wanted to! I brought my laptop and my charger, but the 3-year-old required my undivided attention. During the 5-hour session, we played 5 video games, 3 board games, and watched a show. To top off the experience, the mommy was pretty angry when she got home. And as a result, I was underpaid.
So, I didn’t post, and I see the results. . . which are a big zig-zaggy line of my blog views. It’s a little discouraging to be honest. But then, I read Jenny’s post, which addresses a similar problem, obsessive blogging disorder. As someone with the real thing, you know. . .the other one. I don’t want to succumb to this disease too!
I’m vowing to live my teenage life first, and blog second. I do have big hopes for my blog; I want to see it grow. However, I’m not going to let it be another thing on my somewhat stressful, endless to-do list. I might not post every single day, but post when I have the extra time. Blogging is for fun, even if the number of views are zig-zaggy.
FYI: I’m still planning on posting daily, I’m just saying that I’m not going to worry if I miss a day.
I’ve discussed children, so this just goes perfectly? Right? Right! It’s concord grape sorbet, the flavor of childhood peanut butter and jelly sandwiches.
Have you ever had a fresh concord grape? I hadn’t until last summer. The fresh flavor instantly reminded me of what I consider “the artificial grape taste,” because I’d never had a fresh concord grape. As it turns out, the flavor isn’t artificial at all, it’s just within a grape that we don’t commonly see in the grocery store!
I was impressed immediately. The next thing I knew, Gourmet published a Concord Grape Sorbet in their 2009 September issue, tag it! And so I did. It’s been waiting on me since last September. No, really. I bought the grapes and froze them – last September.
Thank goodness for freezer-preservation-power because this sorbet is the best I’ve ever made! And believe me, this isn’t my first try. I’ve made pistachio, chocolate, cherry, and vanilla ice creams. The texture of this sorbet is perfect. Maybe I just needed to practice, but I’m really proud of this dessert. Although it has no fat, the mouthfeel is creamy and luxe.
Not to mention, it’s cold, and that might be the best part. It’s been over 90 degrees in Kentucky lately. It’s refreshing and guiltless and easy and awesome. Although my mother embarrassed me by claiming it to be “cherry!” flavored, at least we can agree in the coldness part.
What the best way to enjoy it? Slightly melty, with baby spoons! I saw these little guys at a local boutique and had the hardest time buying them – eight bucks! Two dollars for each plastic spoon? Yes! I purchased them three days ago and I’ve already used them eight times. Plus, if it makes you feel better, they’re made from recycled plastic. Now, with your hot summer day and your baby spoon in hand, go make this sorbet! It’s really too easy, and totally worth it.
P.S. Do you like that outside photo? Let me tell you how much fun it was to take! I let the sorbet sit for 10 minutes to soften. Then I scooped it quickly into little mounds. I rushed outside and put the frozen concoction in the sun, where it promptly melted. Then I scorched my feet on our blazing deck. . . If you’re looking for some entertainment, try photographing ice cream in the summertime!
Concord Grape Sorbet
by Gourmet; I used half the grapes and only used 1/6 cup of powdered sugar.
yield: Makes about 1 quart
active time: 10 min
total time: 5 3/4 hr (includes chilling)
- 2 pounds Concord grapes (2 quarts) stemmed, divided (mine were frozen)
- 3/4 cup superfine granulated sugar
Purée half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Repeat with remaining grapes to yield 3 cups purée. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours. The sorbet will keep for 1 month in the freezer.