Pink Muscadine Sorbet

Sunday, November 20, 2016

Pink Muscadine Sorbet 

Muscadine grapes are intertwined with the history of North Carolina and supposedly were the subject of exciting reports sent back to England by Sir Walter Raleigh and other early explorers during the late 1500's. While our region is now known for many other varieties of grapes, the Muscadine vineyards remain the oldest on our southern soil.
Since Muscadine wine is too sweet for my drinking taste, I thought it would be great to use it in a dessert. I proposed my idea to Lori Kieper from The Tavern in Old Salem, and she graciously complied with developing a recipe for me.  The result: Pink Muscadine Sorbet. It's delightfully refreshing on the palette, and makes an elegant presentation for any dinner party.

Pink Muscadine Sorbet
By Lori Keiper of The Tavern in Old Salem. (Recipes serves 4–6)
  • ¼ cup granulated sugar
  • 1 cup water
  • Juice of one lemon
  • 1 bottle Hinnant Family Vineyards Pink Muscadine (sold at Harris Teeter)

  1. In a large bowl, make a simple syrup by combining ¼ cup granulated sugar and 1 cup of water. Stir until the sugar has dissolved.
  2. Add the juice of one lemon and stir. Then add one bottle of muscadine and stir well.
  3. Pour the mixture into a 9”x12” pan, cover, and freeze.
  4. To serve: Use an ice cream scoop to shave ice into a glass dish. Garnish with halved, seeded muscadine grapes or frozen red grapes.

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