Today is a happy, happy day on my blog and so many others. It's Jessica's virtual bridal shower!
Jessica is the hardworking, fun-loving, highly talented lady behind My Baking Heart. She blogs some seriously drool-worthy recipes nearly every single day. We first met on an online cooking board several years ago. We immediately hit if off based on our love of cooking and baking (duh!) and college football. I'm an Oklahoma State girl and Jessica is a proud Texas Christian alum. Now our two school are even in the same conference. Go Big 12, right Jess?
As a diehard Frogs fan, Jessica loves, loves, LOVES purple. It's even one of her wedding colors. naturally, I wanted my contribution to her shower to be sweet, pretty, and purple. This sorbet couldn't have been much easier to put together; always a plus when you're entertaining. Served in my grandmother's champagne glasses, it made the perfect purple dessert for Jessica's special occasion. Cheers to the bride and groom!
To see all the other wonderful contributions to Jessica's shower, check out the wonderful round ups by our hostess, Nikki, and Jessica herself.
Fresh Grape and Champagne Sorbet
slightly adapted from Bon Appétit, April 2011
Ingredients:
3 c. seedless red grapes
1/16 tsp. ground cinnamon
3/4 c. Champagne or sparkling wine
1/2 c. granulated sugar
1/4 c. frozen Concord grape juice concentrate, thawed
1/4 c. water
additional grapes, for garnish
mint leaves, for garnish
Directions:
1. Purée grapes and cinnamon in a food processor or blender. Strain to remove skins, if desired.
2. In a small bowl, combine
Champagne, sugar, juice concentrate, and water. Add 1 1/2 cups
grape purée, reserving any left over for another use, if desired. Stir until sugar dissolves.
3. Churn in an ice cream maker according to manufacturer's instructions. Transfer to freezer safe airtight container. Cover and freeze until firm, at least 4 hours and up to 2 days. Serve sorbet in Champagne coupes, martini glasses, or other small, shallow dishes. Garnish with grapes and/or mint, if desired. Serves 4.
3. Churn in an ice cream maker according to manufacturer's instructions. Transfer to freezer safe airtight container. Cover and freeze until firm, at least 4 hours and up to 2 days. Serve sorbet in Champagne coupes, martini glasses, or other small, shallow dishes. Garnish with grapes and/or mint, if desired. Serves 4.