We had Concords growing in the backyard when I was a kid, but I didn’t like them. They were just too strong for my young palate. But I came to love this flavor and now I wait all year for the grapes to be in season so I can make this sorbet. It’s my favorite thing to do with Concords. I always serve this sorbet on its own—pure and simple.

　　

Ingredients

makes about 1 1/2 quarts

　　3/4 cup (180g) water

　　1/2 cup plus 2 tablespoons (125g) sugar

　　2/3 cup (190g) light corn syrup

　　3 1/2 pounds (1588g) Concord grapes

　　Juice of half a lemon

　　1/2 teaspoon citric acid

　　

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Put the water, sugar, and corn syrup in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Mix with an immersion blender. Pour into a medium bowl and set into the ice bath to chill down completely.

　　

Step 3

Stem the grapes and put them through a juicer.

　　

Step 4

Strain the juice and measure out 3 1/3 cups. Add to the syrup with the lemon juice and citric acid.

　　

Step 5

Freeze immediately in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__