Monday, October 8, 2012

White Grape Sorbet



This is one of those weeks that calls for a quiet simplicity to my dessert. Something unfussy, deliciously straightforward, cleansing. Because inside, I feel like this. And this. What can I say? I have a nasty habit for biting off more than I can chew, spreading myself far too thin (it's funny how many food-based sayings there are for this situation). This week, there's a Big Deal workshop that I'm co-running at school, and not only do I have to take care of all these organizational details, but I'm also supposed to give a talk there in front of all the Big Wigs who are coming (somebody just shoot me now, because that's a much more pleasant fate than standing up there in front of people who are 10,0000-gazillion times smarter than I am, who will be looking at me, the polite few will be kind enough to wear these fake smiles and nod gently even though they are smiles and nods of pity, and the not-so-polite few will no doubt just tear me apart in the Q&A session. Just thinking about it makes me want to find a giant rock-cave and crawl into it, never to appear again.) Then, we're also running way late on our sated schedule, and my life in general is just. a. mess. Despite how everything looks clean and put together here on the blog, know that it's my happy place, my simple place, where I go to get away from the disintegrating chaos that is my week. *deep breaths.*


So this white grape sorbet, a counterpoint to the dark and boldly purple concord grape sorbet that I made last year, is the perfect therapy for this week. The sorbet is made from these absolutely beautiful green grapes that my mom brought me a few weeks back. They were perfect and rustic specimens of grapes, slightly bruised light purple in some areas, clumped tightly together on the stems, with leaves still winding around the clusters and pockets of cobwebs hidden inside. I love it when I get grapes like this, which look real like how grapes fresh off the vines should look and not like the plastic-ky, cleaned-up versions of grapes that you see floating in cellophane bags in the supermarkets. The grapes and the sorbet taste equally clean, with a mild sweetness, refreshing and quietly subtle.


Wish me luck with this week--I'll see you at the end of it, if I survive!


Read on for recipe....

White Grape Sorbet

850 g white grapes, stemmed (should yield about 800 g of grapes)
1/4 cup (58 g) water
1/4 cup (50 g) sugar
1 Tbspn white wine

1. Combine the grapes and water in a saucepan. Cover and cook, stirring periodically, for about 4 to 7 minutes until the grapes are soft and have released their juices.
2. Remove from heat and press the grapes through a fine mesh strainer to extract all of the liquid.
3. Add the sugar and wine to the grape juice. Stir until the sugar has completely dissolved.
4. Chill the mixture thoroughly and freeze in an ice cream maker of choice. Sorbet is done churning when it is the consistency of a thick, pourable smoothie.
5. Transfer to a container and continue freezing until firm, about 3 to 4 hours.

adapted from David Lebovitz with a nod to Jeni's Ice Cream for sorbet-churning tips.

Enjoy!

16 comments:

  1. Such a beautiful, simple and fresh dessert!!! I say this every time I see your posts.. Such beautiful photographs.. Its such a joy to read your blog!!

    ReplyDelete
  2. This is oh-so-lovely, Stephanie. The speckled leaves, lush green and deep dark background ...Love it all. Thanks for always inspiring with such delightful ideas and artful photos. Good luck with your presentation as well.

    ReplyDelete
  3. I'm sorry to hear that things are overwhelming! I hope you make it through each day this week, and get everything done that needs to be. I'm sure you'll be awesome at the workshop - everything you produce here on the blog is so professional, I'm sure it's the same elsewhere :)

    ReplyDelete
  4. <3! Thank you! I needed that. :) (p.s. the professionalism thing is such a front. beneath it all is a completely panicked and not well put together girl!)

    ReplyDelete
  5. This looks great! What a perfect palate cleanser :)

    ReplyDelete
  6. Great post! Looks delicious. I love the concept of your blog, very cool! I wonder if you have ever tried a Turkish Breakfast. They have a dish called Kaymak that is right up your alley, it is a type of clotted cream usually served with lashings of honey! Too good! If you are interested I did a post about it on my blog. http://theistanbulletin.com/2012/10/10/eat-turkish-breakfast-and-sing-along-at-home/

    ReplyDelete
  7. Those grapes look so pretty! And the sorbet sounds refreshing. I wish I had an ice cream maker! I think I may break down and buy one for next summer! Good luck with your presentation! I'm sure you'll wow them! :)

    ReplyDelete
  8. This sounds soo good! I love your photography! :) xoxo Kristi @ mysanfranciscokitchen.com

    ReplyDelete
  9. gorgeous photos! and, hugs to you! I hope things get a little more peaceful. ;)

    ReplyDelete
  10. Simple yet delicious dessert. REFRESHING!!!

    ReplyDelete
  11. I love this. Such a fresh, light counterpoint to all the heavier dishes we're getting into as it gets cooler outside.

    ReplyDelete
  12. Becs @ Lay the tableOctober 14, 2012 at 1:11 PM

    What a great idea for a sorbet, I'd never have thought to use grapes. Just found your blog and love it, you're now on my reading list :)

    ReplyDelete
  13. You are an amazing photographer, is your work on magazines? I am following your beautiful artistic blog via email. It will be great if you follow me at www.abi-asaturdaymorning.blogspot.com
    Abi K

    ReplyDelete
  14. Katrina HallsworthOctober 22, 2012 at 2:57 PM

    What a nice idea. Fresh, pretty easy, perfect after a heavy meal.

    ReplyDelete

I love hearing from you and reading your comments! Thanks so much for stopping by the blog. Happy feasting!

Related Posts with Thumbnails