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Minty Grape Sorbet – Spiced Curiosity

Monday, September 22, 2014

minty grape sorbet – new job, new dessert

Exciting news: I got a new job! Although it does help pay the bills, this venture is mainly an enthusiastic leap toward the goal of owning my own commercial food photography studio. Ever since coming to San Francisco, I’ve felt excited but a little lost on how to take my business by the horns and coax it into something bigger and better. My new job working for Thomas Kuoh Photography will give me the skills, experience, and connections to do just that. Super grateful for the opportunity! Meanwhile I’m shooting more and digging into photography books. And rewatching HTMIIA for inspiration. (Seriously, where is Season 3?!)

Even more recently, I checked out the Armenian Food Festival the other weekend. I knew nothing about Armenian culture before going, so what better excuse to check it out?

Armenian Food Festival – Bay Area

Amazing place! People were friendly, the wares were beautiful, and the unfamiliar food was delicious. The talented ladies of their Armenian Church made everything from stuffed eggplant to Ich (bulgur salad simmered in tomatoes) to Fasolia (think delicious green beans with tomatoes). I was in heaven. Everything was either heavily spiced (in a good way) or brightly sour. Speaking of which, do you know a good Ich recipe?

Armenian Food Festival – Bay Area

Besides stuffing my face with savory goodness, I also stocked up on fresh fruit. When I first walked into the bazaar, a man selling pomegranate syrup and nuts welcomed me to try any one of his seven varieties of grapes. (I was dying to tell him “Goodness grapeness!” but thankfully resisted. Haha) Needless to say I ended up with a pound of juicy fruits, then came back later for another pound. Half purple Autumn Royal, half green Princess. The former were rich and sweet, but I dug the latter’s tartness.

Later at home I was itching to use those darlings for my upcoming dinner party. Whenever guests come over, my favorite dessert to serve is fresh sorbet – it highlights the season’s fruit and lifts up the palate after a huge meal. So for this special dish, grapes would be awesome. Keep reading for the hacked recipe below.

Minty Grape Sorbet – Spiced Curiosity

Minty Grape Sorbet – Spiced Curiosity

Apparently the internet holds tons of tested recipes for grape sorbet. After researching several articles and experimenting between two batches of grapes, I landed on the secret to good “grapey” flavor. Cook down the fruit, then strain the juices; this condenses the flavor and yields the most product.

Minty Grape Sorbet – Spiced Curiosity

Minty Grape Sorbet – Spiced Curiosity

I hope you enjoy the dessert! Please let me know if you have any questions. And if you’re too hungry/tired/silly to try out the recipe, I hope your raw grapes treat you just fine. 🙂

minty grape sorbet – new job, new dessert

Prep Time: 30 minutes

Yield: 1.5 cups

This fresh, flavorful recipe shows the best side of grapes.

Ingredients

  • 2 cups purple grapes
  • 8 mint leaves
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 tsp. vodka
  • pinch of salt

Instructions

  1. Bring grapes, 4 mint leaves, and only 1/4 cup water to simmer in a small pot. Cook for 20 minutes, stirring occasionally and gently breaking the grapes with the back of a spoon. Set aside and let cool. Blend in a food processor for 2 minutes or until pureed. Strain the mixture into a large, non-reactive bowl.
  2. Make the minty simple syrup. In a small pot, combine sweetener and remaining mint leaves and water. Turn heat to high, and stir until dissolved. Set aside and let cool. Remove leaves.
  3. Mix strained grapes, mint syrup, liquor, and salt. Freeze according to your ice cream maker.

Notes

For regular grape sorbet, omit the mint leaves.

http://spicedcuriosity.com/minty-grape-sorbet-new-job-new-dessert/

I shared this with Waste Not Want Not Wednesday.

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