Why the pink? October is breast cancer awareness month and for the past three years Matthew Oliphant has organized this wonderful event, turning pink one blog at the time. There are many reasons I joined this event besides having breasts, mostly because I know many women who had breast cancer, including few who lost their battle to cancer. I also live in a county that has one of the highest breast cancer incidences in the USA, and nobody knows why. Recently two breast cancer walks passed through my town, with all the participants wearing pink, including a Harley Davidson leathered driver that had draped a very pink bra on the front of his bike. What a sight!
I have meant to make this sorbet since tasting it at the restaurant Chez Panisse, and when I saw some concord grapes at my local grocery store I knew I couldn't wait any longer. Concord grapes are native of North America, the result of a cross between European and Native American varieties. They have very thick skin, lots of seeds and are rich in tannins, which makes eating them an interesting experience. The deep purple skins turned this sorbet a beautiful hue, not quite pink, but still very feminine. It was better than expected and so simple to make.
Concord Grape Sorbet
3 pounds concord grapes
1 1/8 cup of sugar
1 TBS lemon juice
Remove the grapes from the stems, add 1/8 cup of water and cook until all the grapes have popped and are very soft. Add the sugar, pass through a sieve and chill overnight. Freeze according to your ice cream maker.
I have meant to make this sorbet since tasting it at the restaurant Chez Panisse, and when I saw some concord grapes at my local grocery store I knew I couldn't wait any longer. Concord grapes are native of North America, the result of a cross between European and Native American varieties. They have very thick skin, lots of seeds and are rich in tannins, which makes eating them an interesting experience. The deep purple skins turned this sorbet a beautiful hue, not quite pink, but still very feminine. It was better than expected and so simple to make.
Concord Grape Sorbet
3 pounds concord grapes
1 1/8 cup of sugar
1 TBS lemon juice
Remove the grapes from the stems, add 1/8 cup of water and cook until all the grapes have popped and are very soft. Add the sugar, pass through a sieve and chill overnight. Freeze according to your ice cream maker.
7 comments:
That's a beautiful color, and I love concord grapes! They're rarely found in grocery stores in Austin though.
What a fabulous sorbet flavour for a great cause!
Wow what a gorgeous vibrant colour!!
What a great color! Concord grapes are very good. I had never seen them used in a sorbet.
I'm so behind on commenting on blogs--so I had to go back and tell you how AWESOME these pictures are!! Perfect color and the sorbet looks delicious! :)
That sorbet is very original!
Cheers,
Rosa
I love the color of your sorbet!
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