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

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.

Recipe From : YOU August 26, 2004

Recipe from YOU : August 26, 2004 See what YOU has in store this month. Subscribe now and save!