Green & Red Grape Sorbet Recipe

Introduction

This Green & Red Grape Sorbet is a refreshing and naturally sweet treat perfect for warm days. Made with two varieties of grapes and a touch of agave syrup, it’s a vibrant dessert that’s both light and flavorful.

Ingredients

• 1 lb. cotton candy or green muscat grapes (about 3 1/2 cups)
• 1 lb. red raisin grapes (about 3 1/2 cups)
• 2 tbsp. (or more) light agave syrup
• 1/8 tsp. fresh lemon juice
• 1/3 cup (100% juice) concord grape concentrate, thawed

Instructions

1. Step 1: Wash and rinse the grapes, then remove the stems. Spread the green grapes on one parchment-lined baking sheet and the red grapes on another. Use sheets small enough to fit in your freezer. Freeze the grapes for at least 6 hours, or preferably overnight.
2. Step 2: Transfer the frozen green grapes to a food processor. Keep the red grapes frozen for now. Add the agave syrup and 1/4 cup water to the processor. Pulse for about 30 seconds until fairly smooth. Scrape down the sides, taste, and add more agave syrup if desired. Add the lemon juice and pulse for another 30 seconds until smooth. Transfer this mixture to a medium bowl.
3. Step 3: Clean the food processor bowl, then pulse the frozen red grapes with the thawed concord grape concentrate for about 30 seconds until mostly smooth. Scrape down the sides again and continue pulsing until smooth, about 30 seconds more.
4. Step 4: Serve the sorbet immediately for a softer texture, or transfer the sorbets separately into freezer-safe containers and freeze for at least 3 more hours for a firmer, traditional consistency before scooping.
5. Step 5: The sorbet can be made up to 30 days in advance. Keep it tightly sealed in the freezer until ready to enjoy.

Tips & Variations

• For an extra burst of flavor, try adding a small handful of fresh mint leaves when blending the green grape sorbet.
• You can substitute light agave syrup with honey or maple syrup, adjusting to taste.
• If you don’t have concord grape concentrate, use another concentrated grape juice or omit it, slightly increasing the red grapes for sweetness.

Storage

Store the sorbet in airtight, freezer-safe containers and keep it frozen for up to 30 days. To serve, allow the sorbet to soften at room temperature for 5 to 10 minutes before scooping for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of grapes for this sorbet?

Yes, feel free to experiment with different grape varieties, but using a sweet green and a flavorful red grape is best to balance taste and color.

Do I need an ice cream maker for this recipe?

No, this sorbet is made using a food processor and frozen grapes, so an ice cream maker is not necessary.

Green & Red Grape Sorbet Recipe

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★★★★★

4.4 from 103 reviews

• Author: lilan
• Total Time: 6 hours 15 minutes (including freezing time)
• Yield: About 6 servings 1x
• Diet: Vegetarian

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Description

A refreshing and naturally sweet Green & Red Grape Sorbet made from frozen muscat and raisin grapes, lightly sweetened with agave syrup and enhanced with lemon juice and concord grape concentrate. Perfect as a light, fruity dessert that’s easy to prepare and can be enjoyed immediately or frozen for a firmer texture.

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Ingredients

Scale 1x2x3x

Green Grape Sorbet

• 1 lb. cotton candy or green muscat grapes (about 3 1/2 cups)
• 2 tbsp. (or more) light agave syrup
• 1/8 tsp. fresh lemon juice
• 1/4 cup water

Red Grape Sorbet

• 1 lb. red raisin grapes (about 3 1/2 cups)
• 1/3 cup (100% juice) concord grape concentrate, thawed

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Instructions

1. Prepare Grapes: Wash and rinse grapes thoroughly, then remove all stems. Divide the green and red grapes onto two separate parchment-lined baking sheets, ensuring they are small enough to fit in your freezer.
2. Freeze Grapes: Freeze the grapes for at least 6 hours, preferably overnight, until fully frozen.
3. Make Green Grape Sorbet: Transfer frozen green grapes to a food processor. Add agave syrup and 1/4 cup of water. Pulse for about 30 seconds until fairly smooth. Scrape down the sides, taste, and add more agave syrup if desired. Add lemon juice and pulse again for about 30 seconds until smooth. Transfer the sorbet to a medium bowl.
4. Make Red Grape Sorbet: Clean the food processor bowl. Add the frozen red grapes and thawed concord grape concentrate. Pulse for about 30 seconds until mostly smooth. Scrape down the sides and pulse about 30 seconds more until smooth.
5. Serve or Freeze: Serve the sorbet immediately for a soft-serve texture. For a firmer, traditional sorbet consistency, divide into freezer-safe containers and freeze for at least 3 more hours before scooping.
6. Make Ahead: The sorbet can be prepared up to 30 days in advance and stored frozen until ready to serve.

Notes

• Use cotton candy or green muscat grapes for a naturally sweet green sorbet base.
• Adjust the amount of agave syrup to your taste preference for sweetness.
• Lemon juice adds brightness and balances sweetness.
• Ensure grapes are well frozen for easy blending and better texture.
• Serving immediately gives a softer sorbet texture; freezing longer yields a firmer scoop.
• Store sorbet in an airtight container to prevent freezer burn or ice crystals.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: grape sorbet, green grape sorbet, red grape sorbet, fruit sorbet, vegan dessert, frozen dessert, healthy dessert, agave syrup, no churn sorbet