Hot grape and apple soup with red grape sorbet and grape salsa: Food24: Recipes

Hot grape and apple soup with red grape sorbet and grape salsa

Recipe from: - YOU 8/26/2004

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Ingredients

SORBET
100

g

sugar
100

ml

water
500

g

red grapes
30

ml

verjuice
1

lemon, the juice
SOUP
750

ml

grape juice
750

ml

apple juice
25

dried apricots
3

green apples, peeled, cored and chopped
30

red grapes, seeded
6

green peppercorns
GRAPE SALSA
20

whote grapes, halved and seeded
20

red grapes, halved and seeded
chopped fresh basil to taste
chopped fresh mint to taste

Method

SORBET
Heat the sugar and water over medium heat until the sugar has dissolved, bring to the boil and boil for one minute. Remove from the heat and leave to cool.
Juice the grapes and strain the juice through a sieve. Add the grape juice, verjuice and lemon juice to the sugar syrup and churn in an ice-cream maker until fine ice crystals form.
Alternatively place the mixture in a metal container in the freezer and freeze until half-frozen.
Whisk with a fork and then with an eggbeater to break up the ice crystals and incorporate air. Return to the freezer and freeze until hard.
SOUP
Combine all the soup ingredients in a saucepan, bring to the boil and simmer until the fruit is soft. Purée in a food processor until smooth.
GRAPE SALSA
Mix the grapes and fresh herbs. Press the mixture into six to eight round cookie cutters or empty tomato paste cans that have been cut open and freeze for 15 minutes before serving to retain the shape of the towers.
Place a salsa tower in the centre of each soup plate and spoon a little sorbet over. Spoon the hot soup around the towers and serve immediately.

Servings: Change Serving

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Tip of the day

Ice tricks
For ice that won't dilute your tea, freeze tea in ice cube trays. For zing, put twists of lemon zest in trays before filling and freezing.

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