Moscato and Red Grape Sorbet

I turned 21 this weekend (finally legal) ! I enjoyed the night spent with some of my closest friends :) I was able to make many great memories of the day.  A big thanks to Cynthia aka @icook247 for the picture <3

I got a bottle of moscato wine as a birthday gift, and figured it would go to good use in a blog post! This sorbet is simple, with only 4 ingredients! It boasts the sweetness of grapes with a subtle wine flavor that adds depth and complexity.

Moscato and Red Grape Sorbet (Makes about 10 oz of sorbet)
12 oz Seedless Red Grapes
1.2 oz Sugar
1.2 oz Water
1.5 oz Moscato Wine

1. Combine grapes, sugar, and water in a small pot.
2. Cook the grapes until tender on medium heat, about 20 minutes.
3. Remove the pot from heat and pour the contents through a fine sieve.
4. Take the grapes from the strainer and put into a food processor or blender.
5. Puree the grapes, and pour back into the sieve.
6. Use a spoon or spatula to push the puree through the sieve. Once all the moisture is removed, discard the remaining grape pulp and skin.
7. Add the moscato wine and cool completely in the fridge.
8. Once cold, spin the sorbet in an ice cream machine, according to the manufacturer's instructions. This may require you to place a base in the freezer for at least 24 hours. I like to keep my base in the freezer just in case I spontaneously make ice cream.
9. Once the sorbet is frozen, pour into an airtight container and place into the freezer to harden for at least 3 hours.
10. Serve in chilled glasses or bowls.

This sorbet would also go great in a glass of champagne. It would create a great fruity flavor to accompany dry champagne. It's a refreshing treat perfect for summertime! Cheers!!!

Coconut Sorbet

When I was working at the hotel, my coworker told me a great recipe for coconut sorbet. One can of cream of coconut and a can of water. I went on a search for the cream of coconut but couldn't ever find it at any grocery store I went to. Over the past few months I ended up trying several different coconut products to create the sorbet, but it wasn't turning out quite right.

However, this weekend I went to the grocery store to buy ingredients for the meal for the brothers in my fellowship (for brothers appreciation night #brolympicgames #ban14). As I was searching for grenadine (for "torch" drinks- made with grenadine, orange juice, tonic water), I finally found the cream of coconut. I tried the recipe and it is the most simple sorbet I've ever made. Not to mention, it's delicious!

Coconut Sorbet

1-15 oz can Cream of Coconut

15 oz Water

Flake Coconut

Lime Juice

1. Prepare ice cream machine according to manufacturer's directions. 

2. In a bowl, whisk cream of coconut and water together. 

3. Pour the mixture into the ice cream machine and churn according to manufacturer's directions until thickened. You may need to scrape the bowl of the machine so that more ice crystals form. 

4. Once the sorbet is frozen, pour into an airtight plastic container and allow to harden in the freezer for at least 3 hours. 

5. Toast flake coconut until slightly golden. You can do this in the oven at 350 degrees F or in a toaster oven. You only need a small amount for topping. 

6. Once the sorbet is hardened, scoop into a bowl, top with lime juice and toasted coconut, and enjoy! 

The sorbet has a very strong coconut flavor that pairs perfectly with the lime. The sorbet is extremely smooth, not at all icy and is perfect for anyone with lactose intolerance! For all you coconut lovers, enjoy this recipe and share with your friends :) 

FYI- cream of coconut is not in the international foods aisle with coconut milk- it's in the aisle with the alcohol mixers.