This is a totally different sorbet, and not only do I find the flavor delicious, but the color is incredible—a feast for the eyes. The herbal twang of the rosemary in this recipe elevates the floral flavor of the Concord grapes, and with a little kick of spiciness from the black pepper, this pint of sorbet sure won’t be lasting long.

Ingredients

2 1/2 pounds Concord grapes | stems removed

1/2 cup sugar

2 large sprigs rosemary

2 tablespoons whole black peppercorns

Instructions

Step 1

In a high walled bowl, carefully crush your grapes until they all have burst and have begun to form a vibrantly purple slurry. (Carefully, because the juice will stain…)

Step 2

Transfer your results into a saucepan. Add the sugar, rosemary, and black peppercorns. Simmer mixture over medium-low heat for 15-20 minutes, until it has slightly thickened and become deeply fragrant.

Step 3

Set a fine-mesh sieve over a large bowl and pour the mixture into the sieve, straining out the grape seeds, rosemary, and peppercorns. Cover the bowl and transfer it to the refrigerator. Allow the mixture to chill for at least 12 hours.

Step 4

Churn your mixture in an ice cream maker according to the manufacturer's instructions. Spoon the sorbet into a container, cover tightly, and let harden completely in the freezer. Serve. Enjoy.