The sorbet base takes only 15 minutes to assemble, but packs big flavor, thanks to a double hit of grapes. Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.
red seedless grapes
Champagne or sparkling wine
frozen Concord grape juice concentrate, thawed
Few pinches of ground cinnamon
Additional seedless red grapes (for garnish; optional)
Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.
Image Credit: José Picayo Recipe courtesy of: the Bon Appétit Test Kitchen