Raw Recipes

Grape Sorbet

Posted on July 05 2014 | (1) Comments

Grape Sorbet

Yield: 2 cups


  • 4 cups red or purple grapes, stemmed and washed
  • 1/4 cup light agave syrup, honey, or maple syrup (optional)


  • measuring cups
  • blender
  • rubber spatula
  • food mill or fine-mesh strainer
  • medium mixing bowl
  • whisk
  • rubber spatula
  • jar
  • ice-cream maker

Put the grapes in a blender and process for a few seconds. Don’t overprocess. Set a food mill fitted with the medium-fine disk over a medium mixing bowl. Pour the grape mixture into the food mill. Turn the handle to produce a purée. Discard the skins and seeds. Alternatively, place a fine-mesh strainer over a bowl and pour the grape mixture through it. Then use a rubber spatula to press down the pulp that’s caught in the strainer.

Add the optional agave syrup to the grape purée and whisk to combine. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the grape mixture in an ice-cream maker and freeze according to the manufacturer’s directions.

Grape Sorbet tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Previous Comments

On April 27, 2016 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer! I enjoy your videos and recipes especially in the book RAW FOOD MADE EASY.  I would love to buy the Cuisinart ice cream machine but I have a concern.  The canister touching the food is made of aluminum.  Would this be a problem or is aluminum only an issue when food is heated?

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