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

Recipe from: 8/26/2004 12:00:00 AM
Ingredients 18
Servings 8
Time

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.
 

Read more on: fruit
 

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