This 5 Minute Grape Sorbet comes together in just minutes and tastes like any other decadent sorbet. And the best part? You only need three ingredients!
Although I’ve studied nutrition for years and have a degree in it and all… I have an enormous sweet tooth. Try as I might, if there is cake in front of me, I’ll eat it. Nutella in the house, I’ll find it. So I have to find ways to satisfy that sweet tooth while staying true to my profession in which there’s little tolerance for the empty calories that come with sugar.
And that’s where fruit comes in, nature’s little nutrient sugar bombs. I’ve found that if I substitute a piece of fruit when I’m really craving a sweet snack, the cravings go away! So needless to say, my world flipped when I discovered frozen grapes.
Have you ever snacked on frozen grapes? They. Are. Amazing. Let them freeze solid, pull them out of the freezer, and let them warm up just enough that they get a thin layer of frost on their skin. I pop these things like they’re M&Ms on hot summer days!
This grape sorbet takes everything good about frozen grapes…and simply purees it. The result is a naturally sweet, frosty treat that you’ll love!
Here’s what you’ll need
You’ll only need three ingredients to bring this sorbet to life. If that doesn’t make this recipe that much more enticing, I don’t know what will! So, gather your grapes, sweetener, a lemon, and let’s get to it!
- Green Grapes: The grapes are the base of this recipe, so you’ll need about 3 cups. I used green because their flavor is perfect for this recipe, not too sweet and perfect with lemon.
- Sugar or Honey: To add a dash of sweetness, you can use either sugar or honey.
- Lemon Zest: We’ll use 1 teaspoon of finely grated lemon zest to add a bit of lemon flavor to the sorbet (without having to add a lot of juice, which would make your sorbet sour).
- Lemon Juice: Save that lemon! You’ll need 1 teaspoon of juice.
As far as kitchen items concerned, you’ll want to make sure your food processor (or blender) is ready for action!
How to make sorbet with green grapes
Put all of your past dessert making experience and assumptions aside, and get ready for the easiest recipe you’ll ever make. It’s (roughly) one million times less complicated than making ice cream, and it only requires two steps.
After freezing the grapes, this recipe will take less than 5 minutes to make. It’ll be ready to enjoy faster than you can say “grape sorbet” 10 times fast!
Step 1: Freeze the grapes
Remove the grapes from the stems and arrange them on a plate or baking sheet in a single layer. Freeze until they’re solid, which should take at least 4 hours. Don’t forget to wash them first!
Step 2: Blend the ingredients
In a food processor, puree the frozen grapes, scraping down the sides of the processor as needed. Add the remaining ingredients, and continue to puree until everything is smooth. Once everything is blended, it’s ready to enjoy!
Sorbet Recipe Variations
This sorbet is an extremely versatile dessert that can be made however you’d like.
Using purple grapes
I love the flavor of green grapes and have always preferred them over purple or black. But that’s just my preference! If yours is different, feel free to use those grapes in this recipe.
Using different fruits
If you’re wondering if you can use different fruits in this recipe, the answer is a big YES! You can essentially turn any fruit into a delicious ice cream-esq sorbet by following the same method as used in this recipe.
And, for a quick and easy hack, use pre-frozen fruit! You can grab a bag of frozen mangoes, strawberries, pineapple, blueberries, peaches, etc. from your local grocery store to make sorbet as soon as you get home.
Storing Grape Sorbet
Green grape sorbet is a great batch-making recipe because it holds its texture and flavor for quite a long time. Whip a large batch together and keep it in your freezer to enjoy whenever cravings strike. Be sure to use an airtight container to keep it fresh! I recommend enjoying within 1-2 months.
MORE CRAVING-APPROVED DESSERT IDEAS
Dessert cravers and fruity snack lovers, unite! If you tend to go for fruit-based sweet treats, you’re going to love all of these recipes (especially the blueberry pie)!
Ingredients
- 3 cups green grapes
- 2 Tbsp sugar or honey
- 1 tsp lemon zest finely grated
- 1 tsp lemon juice
Instructions
- Freeze: Remove grapes from stem and arrange onto a plate or baking sheet in a single layer. Freeze until solid, at least 4 hours.
- Blend: In a food processor, puree frozen grapes, scraping down the sides as needed. Add remaining ingredients and puree until smooth.
Tips & Tricks
- Store grape sorbet in a freezer-safe container for 1 to 2 months.
- Variations: Change it up by adding other frozen fruit, like strawberries, cherries, or pineapple!
Mama says
Remember when Scout tried to eat the frozen grape but it got stuck on her nose? Hahaha
Sarah says
Hahaha I don’t remember but imagining it is hilarious 🙂
Kenore S Goode says
I made it tasted so good because I made 8t for my breakfast so I liked it
Angela says
Can this be made with grapes that have seeds?
Sarah says
Great question, Angela! I would use seedless if at all possible, otherwise you should use a strong blender that will be able to pulverize them.
Doug says
So easy and so good. I was surprised at how smooth and sweet it was. Thanks for a great dessert.
Sarah says
So happy to hear, Doug!! 😀
KP says
Can you make it and freeze it for later
Sarah says
Great question! You can, it might just need to sit at room temp for a few minutes to become scoop-able 😀
Bea says
This is so easy and tastes amazing! Thanks heaps
Sarah says
So happy to hear it, enjoy! 😀
Nix says
Use Cotton Candy grapes. Heaven. They are in season now! I bought TWO 3 pound clamshells. 1 to freeze 1 to eat 🙂
Sarah says
SUCH A GOOD IDEA! Thanks for the tip! 😀
Sania says
i am really happy to get emails from u getting really good recipes but can we add ice to the grape sorbet or honey if it sour ??
Sarah says
Happy to hear it, Sania! You can definitely add honey or sugar to sweeten it if sour, but I wouldn’t advise ice. That might change the texture too much.
Chris says
Tastes fine, but it’s basically a grape smoothie. I would have to freeze it again after processing before it would have the texture of sorbet.
Sarah says
Hmm is it pretty warm where you are? Or were your grapes not fully frozen? This hasn’t happened in our testing before so I’m not sure what could be going wrong. But you can definitely refreeze if needed!
Colette says
It is delicious! I was not expecting it to be this good. I had to freeze the grapes for much longer than 4 hours, though. Overnight, in fact. Will DEFINITELY be making this again!
Sarah says
YAY! Happy to hear it, Colette! 😀
CAYDENCE CHANDLER says
what if you don´t have lemon zest
Sarah says
You can simply omit it. The lemon zest just adds a bit of lemon flavor (whereas the juice mostly adds sourness).
Greg says
I called frozen grapes grapesicles. Loved them, still do.
Sarah says
Haha, love it!
Bailey says
Would this be just as good with red grapes? I’m partial to a certain brand of sweet red seedless grapes. I’m excited to try it for a healthy dessert.
Sarah says
Yep it would work the same! The flavor will just be a bit sweeter 😀
emma says
you said this was a 5 min recipe not 4 hours
bethy says
this was okay. it was a good way to use up grapes that were going to go bad before we could finish them. i found it to be a little bitter and threw my portion away. my husband finished his portion. the rest is in the freezer but doubt either of us will eat it.
MAria west says
Good!
DIANA says
can u add sugar and honey?
Sarah says
Yep! 😀
Ritika says
Loved it! Used just green grapes no added honey or sugar. Turned out great.
Also the frozen grapes as a quick desert fix – both me and my hubby are in love with.
So glad I found this recipe. Thanks.
Lara says
Any tips for getting it to blend? Honey is frozen in a clump and none of it is moving in the blender! Should I have blended before freezing?
Sarah says
Hi Lara! You can try adding a splash of water or lemon juice to get things moving. You were correct to freeze before blending though!
Annette Boswell says
I have loads of green grapes which I’d like to use for your sorbet but they are seeded. Is there a way to remove the seeds, will they just blend, or is it not possible to use these?
Sarah says
You could pass the blended mixture through a mesh sieve to remove the seeds!
Mark Selleck says
Blending the seeds of seeded grapes is not really a great idea: most grape seeds are going to introduce a bitterness when blended.
Elizabeth says
What about the pips – do you purée them too?
Sarah says
Aim for seedless grapes here! Otherwise yes, you can puree them then pass the mixture through a colander to remove the larger bits.
Gale says
Can you use red grapes.
Sarah says
Yes!
Lynne says
Hi Sarah
I made your recipe using a lovely sweet green grape called ‘Grape Niagara’. I froze the grapes as directed but when I was processing it all the little brown pips inside the grapes started to make the mixture a browny colour.
The grapes are fairly small so I dont think it would be possible to cut all of them in half and remove the grapes.
Welcome your suggestion. Thanks Lynne
Sarah Bond says
You could try blending them before you freeze, then push the mixture through a sieve to remove the seeds! Then freeze in an ice cube tray and blend once frozen 😀
Bianca says
Hi Sarah,
I want to try this tomorrow. Will buy ingredients in the morning and test it in the afternoon.
Once grape is frozen, can I use a blender instead of a food processor?
Sarah Bond says
Yep, the blender could work! Just be sure to scrape down the sides to push the mixture into the blades.
Victoria Haigh says
Hi what about the pips in the grapes? Can I leave them in?
Sarah Bond says
We recommend using seedless grapes! But if you blend it well enough they may break up into small enough pieces 😀
Derrick says
I used frozen Mango it was perfect I recommend trying different fruits my next is pineapple fruit
gwen says
I made this and it came out wonderful. Delicious. I would suggest processing in 1 cup batches.
Stef says
Casasha instead of lemon juice. Omg!
Sarah Bond says
SUCH a good idea!!
Kate says
I’ve seen both fresh and cooked recipes, and I’m still trying to decide which one to use. My issue is that I have champagne grapes, and they do have tiny seeds in them. I have a blender but not a food processor and I’m wondering if I could put the mixture through a sieve or cheese cloth, and that might work. A few years ago I tried to make jelly out of these and it was kind of a disaster, and beside the fact that I screwed up the gelling part, the flavor of champagne grapes is sweet but not exactly “bursting” with flavor, So it was a bit blah. Your thoughts?
Sarah Bond says
Yep you could blend then put it through a sieve, then freeze it! You might just need to scrape it into a slush (like with a fork!). I would also add a bit of sweetener to help bring out the flavors when frozen.
CLODAGH says
What about the pips/ seeds??
Sarah Bond says
We usually go for seedless grapes!
Megan says
I couldn’t get mine to blend smoothly because it was too thick, and just stuck to the inside of the blender. That said, even without a smooth texture the flavor was great. The kids really enjoyed it.
Sarah Bond says
You can add a splash of cold water next time to get it moving, scraping down the sides to ensure everything gets into the blades!