• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to secondary sidebar

KitchenLane

Original, well-tested recipes, enticing photos, and helpful cookbook writing how-tos

  • Home
  • meet nancy
  • Blog
  • news and events
  • The Art of Cooking with Lavender
  • articles
  • recipe archives
  • cookbooks
  • reviews
  • Newsletter
  • videos
  • contact
  • New Lavender Cookbook
  • Connecticut Attorney’s Polish Client Snatched from His Car

Concord Grape Sorbet–Beautiful, Easy, Tastes Sublime

November 17, 2015 By Nancy Baggett 22 Comments

grapesorbetside024crop1vertWM700jpg_edited-2 I was very excited to come up with this recipe this fall! I love Concord grapes, but in the past often couldn’t think of what to do with them. They were always tempting me at farmers’ markets and produce sections in autumn, but, until now, I usually passed they up because making a batch of grape jelly or juice just didn’t seem very interesting. And frankly, due to their seeds, Concords aren’t fun to eat right off the stems. I do have a fine grape kuchen and grape pie in my repertoire, but the kuchen is a bit of work and the pie a lot of work, so they didn’t always fit in my schedule.

But now I turn right to this sorbet recipe, which satisfies all my basic criteria: It is unusual and captures the amazing fresh Concord taste, heady aroma, and color beautifully (considerably better than grape juice or jelly do IMO). And it is quite easy and  convenient to prepare, and can even be readied well ahead.

019twobowlsovehdcropmor72-WM_edited-2If you, too, like the distinctive taste of Concord grapes, do try this recipe. Beside the deeply gratifying  “grapey” flavor, the sorbet is noticeably smooth, light, and pleasant on the tongue. It’s not the least bit icy-gritty the way some homemade frozen treats are. The secret to the good texture is the abundance of a natural substance in Concords (and other fruits in varying amounts) called pectin. The pectin prevents the sorbet from getting rock hard during storage in the freezer as well.

Pectin is best known as gelling or thickening agent, and it does help grape jelly set and become a jelly instead of a sauce. But in this sorbet and other frozen treats, its large molecules also settle in and around all the water molecules and help keep them from joining up together and forming large ice crystals. When ice crystals are kept small, they go undetected in the mouth.

Since Concords are native American grapes first discovered in Concord, Massachusetts, and are still bountiful in the region, I plan to serve my grape sorbet as part of a Thanksgiving meal. I rushed out and bought up several baskets last week and stashed them in the refrigerator, as the American Concord grape season is right now nearly at an end. Here in the mid-Atlantic the harvest is already over; the label on the Concords I purchased indicated that were shipped in from Michigan. The colder climate there means a later ripening crop.

DSC_0008croptite1bowltite72-600WM_edited-2

If you’d prefer not to wait till next fall to try this recipe, better act right away. I’d suggest calling ahead to see which stores still have or can get Concord grapes. Some markets told me they weren’t expecting any more in until next September.

5.0 from 3 reviews
Concord Grape Sorbet
 
Save Print
This is my favorite way to use fresh Concord grapes. The quick, easy cooking captures and holds the zesty-sweet aroma and flavor perfectly. The finished sorbet is beautiful, refreshing and unique.
Author: Nancy Baggett
Serves: 1 generous quart
Ingredients
  • 4 cups stemmed Concord grapes (about 1½ pounds)
  • Scant 1 cup water
  • ½ to ⅔ cup granulated sugar, to taste
  • 2 tablespoons fresh lemon juice
Instructions
  1. Combine the grapes, water, and sugar in a medium saucepan. Cook over medium-high heat until the grapes begin to release juice, about 4 minutes. Reduce the heat so the grapes boil very gently and cook until they to split apart, 3 to 4 minutes longer. Let stand until cooled just slightly.
  2. Press the mixture through a medium-fine sieve into a large bowl, pressing down to force through as much juice and pulp as possible. Stir the lemon juice into the mixture Refrigerate until thoroughly chilled, at least 3 to 4 hours.
  3. Transfer the mixture to an ice-cream maker, and freeze according to manufacturer's instructions. Transfer to a pre-chilled airtight container, and store in the freezer until ready to serve, up to 2 weeks.
3.3.3077

You might also like my homey Concord grape kuchenkuchencrop72.

Print Friendly, PDF & Email
FacebooktwitterredditpinterestlinkedintumblrmailFacebooktwitterredditpinterestlinkedintumblrmail

Filed Under: Uncategorized Tagged With: all-American dessert, Anerican grapes, Concord grapes, fresh grapes, grape dessert, grape sorbet, sorbet

Previous Post: « Brown Sugar Caramel Sauce–Perfect for Baked Apples
Next Post: Cranberry-Orange Sorbet–Beautiful & Refreshing Holiday Treat »

Reader Interactions

Comments

  1. Nancy Baggett says

    February 26, 2025 at 7:36 pm

    So glad to hear it!

  2. Joan says

    October 9, 2024 at 9:20 pm

    We have grapevines growing concord grapes in our back yard. We now have tons of grapes in the freezer. I made this oh so easy recipe with the ice cream maker and wow what a treat. Just the right quantity of grapes for the maker. Delicious. Thanks

  3. Nancy Baggett says

    October 1, 2024 at 6:27 pm

    I have not tried it with honey. It might work, but I’d start with less honey as it is sweeter than sugar.

  4. Nancy Baggett says

    October 1, 2024 at 6:26 pm

    The texture will not be as good if you skip the ice cream maker. But you can freeze the mixture in a pan, then put the frozen chunks in a processor and run it till the mixture is smooth. Serve immediately, as it will soften quickly.

  5. Nancy Baggett says

    October 1, 2024 at 6:23 pm

    Thanks! I love Concords in this recipe.

  6. Valeri says

    August 29, 2024 at 7:26 pm

    I have Amish neighbors and they gave me a bucket of Concord grapes. As delicious as they are, I had so many I didn’t know what I should do and stumbled over your sorbet recipe. My husband flipped over it, it is so delicious. We had 7 cups of grapes so I compensated and ended up with about 6 cups of sorbet. Wow, thanks!

  7. TJ says

    August 18, 2024 at 11:36 pm

    Hello, could you use Honey instead of sugar in this recipe? Also, what would it be like if you just froze it after you made it, like do you have to run it thru the ice cream maker?

  8. Nancy Baggett says

    October 23, 2023 at 10:45 pm

    I think it would work with thawed frozen grapes. But I have not tried this, so can’t be sure.

  9. Nancy Baggett says

    October 23, 2023 at 10:44 pm

    I love Concords in sorbet. And beautiful and easy, too!

  10. Teresa Barnes says

    September 12, 2023 at 1:42 pm

    This is any easy way to use Concord grapes. So tasty too.

  11. Andi says

    August 13, 2023 at 4:33 am

    Do you think this would work with thawed frozen grapes?

  12. Nancy Baggett says

    November 18, 2019 at 5:07 am

    I am only guessing but I might try 3 1/2 to 3 3/4 cups pressed juice. Unless it is strong tasting, I wouldn’t add any water to it. And then add in the sugar to taste. Good luck!

  13. Erin says

    November 12, 2019 at 1:31 pm

    Hello, I have fresh pressed grape juice. Would you happen to know how much juice I could use in place of whole grapes?
    Thank you!

  14. Nancy Baggett says

    September 25, 2019 at 3:58 pm

    Thanks, so glad you liked it. I think it’s great–but then I love the taste of Concord grapes. IMO this recipe captures their flavor perfectly. And their color, too.

  15. Lisa says

    September 25, 2019 at 2:29 pm

    Holy moly!! I just made this sorbet and it is BEYOND DELISH!!! My sister and I go to pick grapes every year and I’m so done with making jam. I couldn’t wait to try something new and this really hit the mark. I’m going to blind bake a peanut butter pie crust and fill it with this sorbet……it’s sure to be a hit at our next family get together!!

  16. Nancy Baggett says

    July 30, 2019 at 3:06 am

    I haven’t tried it so can’t be sure. But probably so.

  17. Lannie says

    July 23, 2019 at 11:25 pm

    Can u use a donvier ice cream maker for this recipe?

  18. Nancy Baggett says

    November 21, 2015 at 7:30 pm

    Melanie, thanks so much. Some years my sister has a big crop of Concords and gives me a lot. And now I know I will be using this recipe also!

  19. Melanie Preschutti says

    November 18, 2015 at 6:06 pm

    Oh Nancy — this is a recipe I cannot wait to try. Joe (my husband) grows concords in our backyard and I never know what to do with all of them. Your sorbet may end up on my Thanksgiving table next year — thanks for sharing. Happy Thanksgiving to you and yours!

  20. Nancy Baggett says

    November 18, 2015 at 5:43 pm

    Oh, thanks for your compliments. I found this amazingly good and also pretty, especially since it is so easy to make.

  21. Jamie says

    November 18, 2015 at 11:27 am

    Nancy, this sorbet is just stunning! Your photos have gotten so gorgeous! I love grapes and neighbors have been trying to convince me to take the concord grapes from their gardens and make jelly…. but I didn’t this year. Your gorgeous sorbet has me rethinking this choice. This is just the thing that I would order from a restaurant dessert menu. Beautiful!

Trackbacks

  1. When are concord grapes in season? Your guide to harvest time Unlocking Concord Grape Secrets, Bountiful Harvest: Countdown to mastering Delight of it during the 7 week season - says:
    August 11, 2023 at 2:49 pm

    […] tarts to sorbets and cakes. Consider making a classic grape pie with a buttery crust, or indulge in a rich grape sorbet for a lighter […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.


The Art of Cooking with Lavender

The Art of Cooking with Lavender
 

The 2 Day A Week Diet Cookbook

Now available on Amazon! The 2 Day a Week Diet Cookbook
75 Recipes & 50 Photos
 

SIMPLY SENSATIONAL COOKIES

Simply Sensational Cookies
Visit the book page.
 

KNEADLESSLY SIMPLE

Kneadlessly Simple
Visit the book page

The All-American Dessert Book

The All-American Dessert Book
Visit the book page

The All-American Cookie Book

The All-American Cookie Book
 

Nancy Baggett’s Food Network Gingerbread Demo!

Watch demo HERE. Find Cookie Recipe HERE.

Secondary Sidebar

Archives

Kitchen Lane Trailer

Nasturtium Recipes & Quick Tricks

Nasturtium Recipes & Quick Tricks

Violet Quick Tips

Violet Quick Tips

Fun, Easy Cookie Decorating with Marbling

Fun, Easy Cookie Decorating with Marbling

Pretty Piping with Only a Baggie

Pretty Piping with Only a Baggie

Latest Video – Pretty Daisy Cookies

Pretty Daisy Cookies

Fun, Quick Cooking Baking with the Kids Video

Fun, Quick Cooking Baking with the Kids Video

The Best Way to Roll Out Cookie Dough

The Best Way to Roll Out Cookie Dough

The Best Way to Roll Out Cookie Dough

- Part 2 -

Best Tips for Cutting Out Cookies

Featured Bread Recipe and Video

Featured Bread Recipe and Video

Most Popular Posts

Getting to Yes on Foodgawker and Tastespotting (My Six-Month Journey, Plus Tips)

Strawberry-Rhubarb Freezer Jam–Spring in Every Jar

The Kneadlessly Simple Crusty White Pot Bread

Featured Bread Recipe and Video

Copyright © 2025 · Nancy Baggett's Kitchenlane. All material on this website is copyrighted and may not be reused without the permission of Nancy Baggett.