I got the inspiration for this recipe by watching a show called restaurants on the edge. This is an easy recipe to put together. Each serving is 172 calories, and this serves 6 people. Serve in a margarita glass or small bowl. If you have left over sparkling grape juice add it to your serving dish.
Ingredients
- 2 pounds fresh grapes rinsed and stemmed
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 cup sparkling grape juice or grape juice
- 3 tablespoons sugar
- 2 tablespoons light corn syrup
Directions
- Preheat oven to 400 degrees. Line a large baking sheet with foil.
- Rinse and stem grapes. Toss with oil and sea salt.
- Roast grapes for about 12-14 minutes or until the skins begin to pop.
- Allow to cool.
- In a small pan, combine grape juice, sugar, and corn syrup over medium heat stirring until sugar has dissolved.
- Transfer grape juice/ sugar mixture and roasted grapes to a blender and blend until smooth.
- Press mixture through a fine-mesh strainer, then chill for 3 hours or ideally overnight.
- Pour cold sorbet mix into an ice cream maker, turn on the machine, and churn according to manufacturer’s directions, 20 to 25 minutes. If still not frozen, cover with cling wrap, and place in freezer for 2 – 3 hours. If you don’t have a ice cream maker. Place saran wrap in 4 x 9 bread pan. Cover with additional saran wrap and freeze 2-3 hours.