Tuesday, September 9, 2008

Refreshing and Perfect for the last days of summer: Concord Grape Sorbet and Lemon Curd

Lemon Curd


3 lemons, zested

3 large yolks

3 large eggs

¾ cup sugar

½ cup fresh lemon juice

3 oz butter

*Whisk together the eggs, yolks, zest and sugar.  Whisk in lemon juice.

* Using a double boiler, cook the mixture over constantly simmering water, until thickened.  To determine thickness, dip a wooden spoon into the mixture and run your finger across the back.  The mixture should be the consistency of vanilla pudding.

* Remove from heat and strain through a Chinois.  Whisk in the butter until the butter is absorbed into the curd. 

Bonus: This makes a delicious filling for tartlets, cake fillings, and just eating with a spoon.

Concord Grape Sorbet


1 vanilla bean

1 ¾ lbs Concord Grapes

2 cups sweet red wine, such as Beaujolais

½ cup + 2 Tbsp granulated sugar

*Place all ingredients in a large sauce pan.  Sprinkle with ¼ tsp ascorbic acid.  Bring to a boil and immediately remove from heat.  Let stand for 30 minutes.

* Puree the mixture in a food processor.  Strain through a Chinois.  Chill over an ice bath.

* Freeze in an ice cream machine according to the manufacturer’s instructions. 

Alternately (if you don’t have an ice cream machine), it makes a delicious Granita.  For Granita, freeze in an 8-inch brownie pan, scraping down the ice crystals with a fork.  Makes an excellent snow cone.

Recipe by Megan Moore

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