Wednesday, December 7, 2011
Three-Ingredient Grape Sherbet
Okay, so I'm about as attention-deficit (deficient?) as they come. When I was a kid, I'd go to my room to make up my bed, but then I'd notice my closet door was open. So I'd walk over to close it and spot that Bop-it I hadn't played in a couple of months. By the time I got through playing a few rounds of that, I'd set it down only to glimpse the sleeve of my missing favorite t-shirt hiding behind a pile of yearbooks. So I'd try it on and prance my preteen self in front of the mirror before sprawling out on the floor to flip through the yearbooks. But then I'd stumble across a picture of dear friend Betty-Sue ("Wonder how she's doing these days?") and go BACK to the closet for stationery and my gel pen set.
By the end of my bed-making expedition, I'd walk out of my room wearing different clothes with a sealed envelope in hand, the contents of my closet scattered hither and yonder, and my bed as unmade as the day it was purchased.
True story. My mother can attest to this. (Mom? You out there?)
So that should explain, at least in part, how I went to Kohls.com to buy a bathrobe last weekend and wound up on a Google results page for "Why in the world have I never seen grape ice cream?" (As it turns out, the majority of the grape flavor is contained within the skin, which does not good ice cream make. Thanks, Google.)
Anyway, I came across this recipe for grape sherbet and had to try it right away. This stuff was a dream come true, let me tell you. I used a tart not-from-concentrate grape juice that shined in the final product. It had light and fluffy texture, which surprised me given the short ingredient list. This is a must-try if you're a sucker for grapes like me. :-)
Adapted from Taste of Home
* For gluten-free diners, use 100% grape juice or Welch's juice.
1 3/4 cups grape juice (preferably the fancy-pants no-sugar-added kind)
1 3/4 cups half-and-half
1/2 cup sugar
1. Combine all ingredients. Pour into the cylinder of ice cream maker and freeze according to manufacturer directions. For soft-set sherbet, serve immediately. For firmer sherbet, transfer to a container and freeze for at least four hours.