Concord Grape Sorbet

• 1 gelatin sheet
• 1/2 recipe Concord Grape Juice (opposite)
• 200 g glucose (1/2 cup)
• 2 g citric acid (see page 16) (1/2 teaspoon)
• 1 g kosher salt (1/4 teaspoon)

1. Bloom the gelatin (see page 29).
2. Warm a little bit of the grape juice and whisk in the gelatin to dissolve.
3. Whisk in the remaining grape juice, the glucose, citric acid, and salt until everything is fully dissolved and incorporated.
4. Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
5. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
6. With all things fresh and seasonal, its always important to taste, taste, taste.
7. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
8. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
9. In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.
10. Instead of a whisk, use a hand blender to mix the sorbet base.

gelatin sheet, glucose, citric, kosher salt

Taken from www.epicurious.com/recipes/food/views/concord-grape-sorbet-382316 (may not work)