Scaled yield: 920g

• Concord Grape Purée (Unsweetened) 54.3% of recipe

  500g
• Sorbet Syrup with Locust Bean Gum 39.7% of recipe

  365g
• Water 5.4% of recipe

  50g
• Lemon Juice optional 0.5% of recipe

  5g

Steps

1. 1

   Place the Concord grape purée, water, and sorbet syrup in a bowl. Add in the lemon juice if using. Be sure to whisk the sorbet syrup before measuring and adding.

2. 2

   Whisk the mixture well, then pour it into the bowl of the gelato machine. Churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 20 to 30 minutes.

3. 3

   Using a rubber spatula, scoop the sorbet into a storage container.

4. 4

   Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer.

5. 5

   Freeze at least 2 to 3 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

6. 6

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.