Green & Red Grape Sorbet Recipe

Introduction

This Green & Red Grape Sorbet is a refreshing, naturally sweet treat that celebrates the vibrant flavors of muscat and red raisin grapes. Perfect for a hot day or a light dessert, it combines the juice concentrate and a touch of agave for balanced sweetness and a smooth texture.

Ingredients

• 1 lb. cotton candy or green muscat grapes (about 3 1/2 cups)
• 1 lb. red raisin grapes (about 3 1/2 cups)
• 2 tbsp. (or more) light agave syrup
• 1/8 tsp. fresh lemon juice
• 1/3 cup (100% juice) concord grape concentrate, thawed

Instructions

1. Step 1: Wash and rinse grapes, then remove stems. Divide grapes between two parchment-lined baking sheets—one for green grapes and one for red grapes—making sure the sheets are small enough to fit in your freezer. Freeze grapes for at least 6 hours or preferably overnight.
2. Step 2: Transfer the frozen green grapes to a food processor. Keep the red grapes frozen for now. Add the agave syrup and 1/4 cup water to the food processor. Pulse the mixture until fairly smooth, about 30 seconds. Scrape down the sides, taste, and add more agave syrup if needed. Add lemon juice and pulse again until smooth, about 30 seconds more. Transfer this green grape purée to a medium bowl.
3. Step 3: Wipe out the food processor. Add the frozen red grapes and thawed grape juice concentrate. Pulse until mostly smooth, about 30 seconds. Scrape down the sides and continue to pulse until smooth, about 30 seconds more.
4. Step 4: To serve immediately, scoop sorbet from each mixture. For a firmer, more traditional sorbet texture, divide the sorbets between two freezer-safe containers and freeze for at least 3 more hours before scooping.
5. Step 5: You can make the sorbet up to 30 days ahead. Keep it stored in the freezer until ready to serve.

Tips & Variations

• For extra tang, add a little more lemon juice to brighten the flavor of the green grape sorbet.
• Try swapping agave syrup for honey or maple syrup for a different sweetness profile.
• If you don’t have concord grape concentrate, grape juice can be used but may result in a less intense flavor.

Storage

Store the sorbet in airtight freezer-safe containers for up to 30 days. To serve after freezing, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of grapes for this sorbet?

Yes, you can use other grape varieties, but cotton candy or muscat grapes provide a naturally sweet and aromatic base, while red raisin grapes add color and depth. Using different grapes may alter the sweetness and flavor balance.

Do I need a special machine to make sorbet?

No special ice cream maker is needed for this recipe. Freezing the grapes and using a food processor to puree them is enough to achieve a smooth sorbet texture.

Green & Red Grape Sorbet Recipe

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★★★★★

4.7 from 52 reviews

A refreshing and vibrant Green & Red Grape Sorbet made from frozen cotton candy and red raisin grapes, sweetened with agave syrup and enhanced with fresh lemon juice and concord grape concentrate. This naturally colorful sorbet is perfect for a light, fruity dessert that can be prepared ahead and enjoyed anytime.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 9 hours (including freezing time)
• Yield: Approximately 6 servings (3 servings per color sorbet) 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Green Grape Sorbet

• 1 lb. cotton candy or green muscat grapes (about 3 1/2 cups)
• 2 tbsp. light agave syrup (or more to taste)
• 1/8 tsp. fresh lemon juice
• 1/4 cup water

Red Grape Sorbet

• 1 lb. red raisin grapes (about 3 1/2 cups)
• 1/3 cup 100% juice concord grape concentrate, thawed

Instructions

1. Freeze the Grapes: Wash and rinse both the green and red grapes, then remove all stems. Spread the grapes evenly on two separate parchment-lined baking sheets, one for the green grapes and one for the red grapes. Use baking sheets small enough to fit into your freezer. Freeze the grapes for at least 6 hours, but preferably overnight, until fully frozen.
2. Prepare Green Grape Sorbet: Place the frozen green grapes into a food processor. Add the light agave syrup and 1/4 cup of water. Pulse the mixture for about 30 seconds until it becomes fairly smooth. Scrape down the sides of the bowl, taste the sorbet, and add more agave syrup if a sweeter flavor is desired. Add the fresh lemon juice and pulse again for another 30 seconds until smooth. Transfer this mixture to a medium bowl.
3. Prepare Red Grape Sorbet: Clean out the food processor thoroughly. Add the frozen red grapes and the thawed concord grape concentrate to the processor. Pulse for about 30 seconds until mostly smooth, then scrape down the sides and continue pulsing for another 30 seconds until smooth and creamy.
4. Serve or Freeze: You can serve the sorbets immediately as a soft-serve treat. For a firmer, more traditional sorbet texture, divide each sorbet mixture into separate freezer-safe containers and freeze for at least 3 more hours before scooping and serving.
5. Make Ahead Instructions: This sorbet can be made up to 30 days in advance. Store it tightly covered in the freezer until ready to enjoy.

Notes

• The agave syrup amount can be adjusted based on the natural sweetness of the grapes and your personal preference.
• Using parchment paper on the baking sheets prevents the grapes from sticking and makes transfer easier.
• If you do not have a food processor, a high-speed blender can be used, but the texture may be slightly different.
• For an extra touch, garnish the sorbet with fresh mint or grape halves before serving.
• Keep the sorbet covered tightly during freezing to prevent ice crystals from forming.

Keywords: grape sorbet, green grape sorbet, red grape sorbet, fruit sorbet, grape dessert, healthy dessert, vegan sorbet, frozen grape dessert