Catawba Grape Sorbet
THE FLAVOUR THAT TOOK ME HOME AGAIN
Last week I was enjoying a stroll through a local market in Nice with my sister when a whiff of something familiar transported me straight back to my childhood in Mpumalanga. It was the smell of Catawba grapes, sweet and bursting with memory. When I was growing up on the farm our clothes and hands would often bear the evidence of stains from indulging in this rare sweet treat. I couldn’t resist taking them home from the market and turning them into a sorbet, capturing every ounce of their colour, flavour and intensity, just like your favourite purple childhood soda with a wholesome twist.
CATAWBA GRAPE SORBET
PREP TIME: 20 MINUTES | SETTING TIME: 2-3 HOURS | YIELD: SERVES 6
600g Catawba grapes, stemmed and washed
100g sugar
45ml water
Juice of 1 large lemon
A pinch of salt
Spread the grapes in a single layer on a baking sheet.
Freeze until solid, about 4 hours or overnight.
Add the frozen grapes, sugar, lemon juice, water, and salt to a high-speed blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust for sweetness or acidity.
Transfer to a container and freeze for 2–3 hours for a firmer consistency.