Concord grape sorbet is one of the simplest ways to experience just how intense and flavorful Concord grapes can be.
Concord Grape Sorbet with Rosemary and Black Pepper
Concord grape sorbet really shows off what makes Concord grapes so special. Sweet, fragrant, and unmistakably grape-like in a way that table grapes never quite match, their bold flavor makes them especially well-suited for frozen desserts like sorbet, where the fruit takes center stage.
In this sorbet recipe, Concord grapes are paired with rosemary and black pepper for a combination that’s a little unexpected but works beautifully together. The rosemary adds a subtle herbal note, while the pepper enhances the natural sweetness of the grapes without overpowering them.
Because Concord grape season is relatively short, this homemade grape sorbet is a simple way to enjoy them while they’re at their best.
(This recipe is reprinted with permission from The Nourished Kitchen by Jennifer McGruther . The original work is credited to the author and publisher, with permission granted for reproduction. Post by Sylvie Shirazi.)
Why You'll Love This Concord Grape Sorbet
- A delicious way to use fresh Concord grapes
- Naturally dairy-free and gluten-free
- Made with just four simple ingredients
- Rosemary and black pepper add subtle depth of flavor
- Perfect for late summer and early fall
What Makes Concord Grapes Perfect for Grape Sorbet?
Concord grapes have a deep purple color and an intense sweet-tart flavor that's much more distinctive than ordinary table grapes. Their concentrated flavor makes them an excellent choice for homemade grape sorbet.
Unlike many fruits that can lose some of their character when frozen, Concord grapes retain their bold flavor and color, creating a sorbet that's both refreshing and intensely fruity.
Ingredients for Concord Grape Sorbet
- Concord Grapes - The star of the recipe, providing vibrant color and bold grape flavor.
- Honey - Adds sweetness while helping create a smoother sorbet texture.
- Rosemary - Infuses the sorbet with a subtle herbal note that complements the grapes.
- Black Peppercorns - Adds complexity and enhances the natural sweetness of the fruit.
How to Make Concord Grape Sorbet
- Process the Grapes - Place the Concord grapes in a food processor and blend until they form a coarse puree.
- Simmer with Honey and Herbs - Transfer the puree to a saucepan with the honey, rosemary, and black peppercorns. Simmer until fragrant and slightly thickened.
- Strain and Chill - Strain the mixture through a fine-mesh sieve to remove the seeds, rosemary, and peppercorns. Refrigerate until thoroughly chilled.
- Churn the Sorbet - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Freeze Until Firm - Transfer the sorbet to a container and freeze until ready to serve.
Recipe Source
This recipe is reprinted with permission from The Nourished Kitchen by Jennifer McGruther.
Concord Grape Sorbet Tips
- Use ripe Concord grapes for the best flavor.
- Chill the mixture completely before churning.
- Let the sorbet sit at room temperature for a few minutes before scooping.
- Store in an airtight container to maintain freshness and texture.
Concord Grape Sorbet FAQs
Can I Make Grape Sorbet with Regular Grapes?
Yes, but the flavor will be much milder. Concord grapes have a distinctive taste that makes them particularly well suited for this sorbet.
Does the Black Pepper Make the Sorbet Spicy?
No. The pepper adds subtle warmth and complexity rather than noticeable heat.
How Long Does Homemade Grape Sorbet Last?
Stored in an airtight container, the sorbet will keep in the freezer for a few weeks.
Wrap Up
If you've only ever used Concord grapes for juice or jelly, this sorbet is a great way to experience them in a completely different form. The combination of grapes, rosemary, and black pepper may sound unexpected, but together they create a frozen dessert that's both simple and memorable.
Give it a try while Concord grapes are in season and you may find yourself looking forward to making it year after year.
More Frozen Dessert Recipes
If you enjoy homemade sorbet, be sure to try some of my other frozen desserts, including fruit sorbets, dairy-free ice creams, and seasonal frozen treats.
Concord Grape Sorbet With Rosemary and Black Pepper
“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. I like them together, with honey, in this sweet and simple sorbet.”
Ingredients
- 2 ½ pounds Concord grapes, stems removed
- ½ cup honey
- 2 large sprigs rosemary
- 2 tablespoons whole black peppercorns
Instructions
- Toss the grapes into a food processor and process them for 45 to 60 seconds, until they form 3 to 4 cups of a coarse and lumpy, vibrantly purple slurry. If your food processor is small, work in small batches until you’ve processed all the grapes.
- Transfer the puree to a saucepan, pour in the honey, and drop in the rosemary and black peppercorns. Simmer the mixture over medium-low heat for 15 to 20 minutes, until slightly thickened and deeply fragrant.
- Set a fine-mesh sieve over a large bowl and pour the puree into the sieve, straining out the grape seeds, rosemary, and peppercorns. Cover the bowl and transfer it to the refrigerator. Allow the puree to chill 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. It will keep for up to 2 weeks.
Notes
Gluten-Free, Grain-Free, Vegetarian, Paleo
Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014).
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 38gFiber: 6gSugar: 17gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Thalia @ butter and brioche says
Now that is some seriously good looking sorbet.. the colour is amazing. Pinned!
Sarah says
I have a question. I find when I use my ice cream maker, my sorbet freezes to the sides, and I end up having to scrape out a good portion of the sorbet; a time consuming process.
Is there any reason why one can't just pour the mixture back into a food processor for a period of time to make sure it is well blended, then pour it into a container and place in the freezer, thereby eliminating the need to use the ice cream maker?
Sylvie says
Hi Sarah,
Unfortunately that won't work because it's the process of churning while it's freezing that creates the small ice crystals you want for a smooth sorbet. If if freezes without constant churning you'll end up with one big frozen mass not sorbet. On the other hand you could take it out every hour or so while it freezes and rake it with a fork to break up the ice crystals at which point you'd have granita but not sorbet. Hope that answers your question!
EA-The Spicy RD says
I almost bought some Concord Grapes at the store yesterday. After seeing this recipe, I definitely need to go back and buy them. Love the book too!
Kitchen Belleicious says
that grape sorbet could not be any more gorgeous. THe color just pops from the picture and I love the simplicity of it. SO GOOD
Christine at Cook the Story says
Oh my wow! The color of your sorbet is just gorgeous, and the flavor combination sounds amazing!
Meinhilde says
Concord grapes have such an amazing 'purple' flavour. I plan on using them in a pie, once they become available here in Toronto.
Monet says
I love her and her recipes! So this interview was so fun to read! Thank you for sharing!
Millie l Add A Little says
This looks delicious!!
Rosa says
An interesting interview and book. That sorbet looks divine!
Cheers,
Rosa