From The Kitchen

Concord Grape Sherbet with Preserved Spruce Honey

Concord Grape Sherbet
3 pounds Concord Grapes (you can leave them on the stem)
¾ cup sugar
2 tablespoon Glucose or Corn Syrup
½ cup Milk
½ cup Heavy Cream

Cook the grapes in a pressure cooker for 15 minutes, or in a large pot over medium-high heat until all the skins have broken down and seeds have been released. After they have been cooked, press the mixture through a fine mesh sieve to collect all the pulp and none of the seeds. Bring the milk, heavy cream, glucose and sugar to a simmer and then cool. Pour over the concord grape pulp and immersion blend to combine. Spin according to your ice cream manufacturer’s instructions.

Preserved Spruce Honey
16 ounces Local Honey
2 tablespoons Water
½ cup Spruce Tips or other flavoring

Combine the honey, water and spruce tips in a jar and mix to combine. Place cheesecloth over the top of the jar to allow it to breathe and then let sit in a cool spot for 1 to 2 weeks. It is ready when it is very aromatic.

Heirloom Grape Raisins
De-stem grapes and place on a sheet tray. Dehydrate in an oven at 195F for 3-4 hours until they have little to no fresh juice inside of them. Cool at room temperature and then keep in an airtight container.

To Plate
1 teaspoon High Quality Olive Oil
Cut Grapes

Spoon some of the Concord Grape Sherbet into a bowl, then drizzle with the spruce honey and olive oil. Garnish with four raisins, and sliced fresh grapes.

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