Grape or Orange Sorbet
A bright, refreshing family-size sorbet made with either grape juice or orange juice, balanced with lemon juice and a pinch of salt.
Ingredients
Equipment
Method
- Start the syrup. Place 4 cups of the juice and 3 cups sugar in a large saucepan.
- Dissolve, do not reduce. Heat gently, stirring, only until the sugar dissolves. Do not boil it down into a thick syrup.
- 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.
- Add the rest. Remove from the heat and stir in the remaining 8 cups juice, lemon juice, and salt.
- Cool completely. Let the mixture cool, then refrigerate until cold.
- Freeze until slushy. Transfer to a freezer-safe container and freeze until partially firm and icy around the edges.
- Blend. Use an immersion blender to blend the slushy mixture until smooth. If using a regular blender, work in batches.
- Refreeze. Return to the freezer until firm enough to scoop.
- 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
