Frosty Green Grape Sorbet
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Seedless green grapes||3 Pound, washed and stemmed|
|White grape juice||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Grated lime rind||1 Tablespoon|
1. Combine the sugar and water in a saucepan and bring to a boil. Transfer the sugar syrup to a bowl and set aside.
2. Puree the grapes in a food processor. Add the grape juice, corn syrup, lime rind, and sugar syrup; pulse until combined.
3. Pour the mixture into a 9 x 13-inch metal baking pan, or a shallow plastic container and cover with plastic wrap or a lid. Freeze until the sorbet is partially frozen, about 4 hours.
4. Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the sorbet to the pan, cover, and freeze until firm, about 4 hours. Let the sorbet stand at room temperature 10 minutes to soften before serving.