Frozen Grapes Sorbet: Grapes covered with raw blond sugar.
Serve frozen grapes promptly after removing from freezer to avoid losing sorbet-like texture.
Clusters of 10 or more grapes have more visual appeal.
Large, firm grapes are
easier to eat.
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Glittering Grapes
Frozen Grape Sorbet Treat
December 5, 2008
A diamond is a girl's best friend. A grape can be a chef's best friend, and the price is right. All you need is a cluster of grapes and a box of sugar!
The editors of the Minute 00:60 recently sampled frozen grapes coated with sugar and served as a refreshing palate cleanser with a sorbet-like texture. Our conclusion: It's a grape idea!
We dusted fresh seedless grapes from a local farmers market with several different sugars. Raw blond sugar made the grapes shimmer with gold, while granulated white sugar gave them a beautiful frosted glow. For a refreshingly different and subtle taste, the editors tested Rose Petal Sugar from Allstar Organics. Dried pink, red, and purple petals are milled together with certified organic, fair-traded, evaporated cane juice. The result was a "rosy diamond" sparkling to the eye and yummy to the taste buds.
Recipe
- Shake a cluster of chilled but not frozen grapes firmly to remove loose ones, then wet with water and sprinkle liberally with sugar.
- Place clusters on a cookie sheet lined with paper towels.
- Freeze overnight or until firm. The Minute 00:60 recommends at least 2 hours to achieve sorbet-like texture.
- Surprise your guests with a platter of glittering crystallized grapes between courses or as a dessert.
Also try spearing a few frosted grapes with a toothpick and serving with a chocolate dessert for color or just jazzing up a cup of fruit.
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