we call this editing style the "gourmet magazine vintage style" haha
I don't care if we're already in the middle of September, we are going to try savor the summer as long as we can! Or shall I call it "The Summer That Never Was". Concord grapes are now in season and we looove us some concord grapes. We used to call them Korean grapes because we used to only see the larger varieties in Korean supermarkets. But we now realize they were just concord grapes all along and we see them in markets everywhere.
If you haven't had one before, it's definitely one to experience. Though, you might need to know a couple things before you do. The skin is really tough and not be eaten. Also in the skin there is something that makes your throat a little tingly, so don't be shocked when it happens. Start by placing the grape with the open side (where the stem was) to your lips and proceed to suck out all the juicy goodness. Usually this grape is incredibly sweet and almost tastes artificial- but maybe all artificial grape flavors just use this grape variety to copy. Oh after you're done enjoying this grape, and don't forget to spit out the seeds. =)
We bought a half case of concord grapes from H-mart thinking it was a great deal, until that is when we realized how many grapes a half case really was. We quickly finished the first 2 pints and then saw that we had 4 more. We pawned off one on our neighbor and were then left with 3. I kept mentioning to Jared that this would make a great sorbet and lo and behold, the September issue of Gourmet featured a concord grape sorbet recipe (Sorbetto di Uva)! This has got to be one of the best sorbets we've made at home. Sometimes the sorbet gets hardened after a night in our freezer, but this one stayed soft upon scooping. Although I have to admit that it doesn't like to hold it's shape in an ice cream scoop. But wow this was dee-licious and incredibly easy to make.
3 pints Concord grapes
5 tsb granulated sugar
1/2 cup of water
Blend the grapes, sugar and water in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. This should yield about 3 cups purée. Pour into an ice cream maker and churn until solid. Usually around 20 minutes. If you have room if your freezer, place the whole ice cream maker in there while running. Use an extension cord to provide power. Once the sorbet has harden, scoop it into a container.