Purple Grape & Rosemary Sorbet

• Produce

  • 3 sprigs Rosemary, Fresh

• Condiments

  • 180 ml Maple syrup

• Drinks

  • 720 ml Grape juice, purple

• Liquids

  • 180 ml Water

• Other

  • (optional 2 tbsp alcohol such as vodka, whiskey, brandy etc.*

Found on wallflowerkitchen.com

Description

Ingredients

• 180ml / ¾ cup maple syrup
• 180ml / ¾ cup water
• A few sprigs of fresh rosemary
• 720ml / 3 cups purple grape juice
• (optional) 2 tbsp alcohol such as vodka, whiskey, brandy etc.*

Directions

• Make a simple syrup by heating the maple syrup and water in a small saucepan. Add the fresh rosemary to the pan. Simmer for 10-15 minutes, stirring occasionally.
• Leave to cool, then strain and mix with the purple grape juice and alcohol (if using).
• Chill the mixture for a couple of hours, until completely cold.
• You can either add it straight to an ice cream machine and churn until thick and smooth or you can give it a good whisk before freezing, then whipping again an hour after its frozen to break up any ice that forms.
• Add the sorbet to a freezer-safe container and freeze for at least 4 hours or overnight before serving.

Nutrition