Sorbet de Raisin from The Great Ice Cream Book by Jon Croft
In a food processor or liquidiser, purée the grapes. Strain purée through a fine sieve. Set over a bowl and press on the purée to extract all the juice. Reserve solids that are left and chill the...
Ingredients
- 2 good fl.oz. (50 ml.) lemon juice
- 8 oz. (225 g.) granulated sugar
- 1 lb. (450 g.) purple or red grapes
- ½ pint (275 ml.) water
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