Grape Sorbet

• 3 1/2 pounds (1 3/4 kg) grapes
• 3 tablespoons (45 ml) water
• 1/4 cup (60 ml) light corn syrup
• 1 tablespoon vodka

1. Remove the grapes from the stems (see page 151) and cut them in half if theyre large or have thick skins.
2. Place them in a large, nonreactive pot, add the water, and cover.
3. Cook the grapes over medium heat, stirring occasionally, until the skins have burst and the grapes are soft and cooked through.
4. Remove from the heat and pass the warm grapes through a food mill fitted with a fine disk, or press through a strainer with a flexible spatula if you wish to remove the grape solids.
5. Stir the corn syrup and vodka into the grape juice.
6. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
7. Serve Grape Sorbet alongside Peanut Butter Ice Cream (page 50).

grapes, water, light corn syrup, vodka

Taken from www.epicurious.com/recipes/food/views/grape-sorbet-379908 (may not work)