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Grape or Orange Sorbet

Grape or Orange Sorbet
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Grape or Orange Sorbet

Grape or Orange Sorbet

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A bright, refreshing family-size sorbet made with either grape juice or orange juice, balanced with lemon juice and a pinch of salt.
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Prep Time 20 minutes
Servings: 1 gallon
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cups grape juice OR orange juice (2.84 L), divided
  • 3-4 cups granulated sugar (600-800 g), depending on the sweetness of the juice
  • 14 Tbsp lemon juice (7/8 cup; about 210 mL)
  • 4 pinches fine salt (about 1/4 tsp total)

Equipment

  • Large saucepan
  • Large freezer-safe container
  • Whisk or spoon
  • Immersion blender or regular blender

Method
 

  1. Start the syrup. Place 4 cups of the juice and 3 cups sugar in a large saucepan.
  2. Dissolve, do not reduce. Heat gently, stirring, only until the sugar dissolves. Do not boil it down into a thick syrup.
  3. Taste for sweetness. If the juice is very tart, add some or all of the remaining 1 cup sugar while the mixture is still warm.
  4. Add the rest. Remove from the heat and stir in the remaining 8 cups juice, lemon juice, and salt.
  5. Cool completely. Let the mixture cool, then refrigerate until cold.
  6. Freeze until slushy. Transfer to a freezer-safe container and freeze until partially firm and icy around the edges.
  7. Blend. Use an immersion blender to blend the slushy mixture until smooth. If using a regular blender, work in batches.
  8. Refreeze. Return to the freezer until firm enough to scoop.
  9. Serve. Let stand for a few minutes if frozen very hard.

Notes

Sweetness
Start with 3 cups sugar; add some or all of the remaining 1 cup only if the juice is very tart.
Easy Half Batch
  • Juice: 6 cups
  • Sugar: 1 1/2-2 cups
  • Lemon juice: 7 Tbsp
  • Fine salt: 2 pinches
Make Ahead, Storage & Freezing
Freezer: Store tightly covered for up to about 1 month. For the best texture, let the sorbet soften briefly before scooping and return leftovers to the freezer promptly.
Tip to Hand Down
Don’t skip the hand-blending step. Freezing makes the ice crystals; blending breaks them down into sorbet.

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