Concord Grape Sorbet and Lemon Curd, Refreshing for the Last Days of Summer

9 Sep
Recipe By Megan Moore
Dessert: Concord grape sorbet and lemon curd recipe
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.

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