White grapes sorbet

Interesting flavours with this refreshing sorbet using grapes which are at their peak this month. Instead of the muscat sparkling wine you can use a simple sweet one and of course instead of white grapes, rosé or dark can be used. Both substitutions though will give a different taste to the sorbet. It is up to you to choose which one suits you better

Recipe of Elias Demirtzoglou,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people):
1Kg of seedless white grapes
180ml of muscat sparkling wine
100gr. of granulated sugar
3 tbsp of lemon juice
3-4 arbaroriza fresh leaves (pelargonium) (or citronella leaves)

Method:
Put in a pot the berries of the grapes, the wine, the sugar, the lemon juice and the aromatic arbaroriza leaves. Boil in medium-low heat for 10 minutes, making sure that the sugar is completely dissolved.

Empty the mixture into a blender to mash and then through a sieve into a bowl. Leave aside to cool completely.

Transfer the mixture in a metal container with a lid (or in the ice-cream maker following the instructions) and leave in the freezer for about 5 hours.

When the sorbet is frozen use a fork to scratch it into fluffy ice crystals and put back in the freezer.

Serve, garnishing with extra arbaroriza leaves.