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With dozens of 5-star reviews, this 5-minute grape sorbet requires no special equipment and tastes like the most decadent Italian sorbet. Just three ingredients!
save this recipe!If you’re like me and have a raging sweet tooth yet know, per your nutrition training, that too much sugar is not ideal, this grape sorbet will scratch that itch.
Now frozen grapes are amazing on their own. But this grape sorbet takes everything good about frozen grapes…and purees it. The result is a naturally sweet, frosty treat that you’ll love!
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Key ingredients
Jump to the recipe card for all measurements!
- Green Grapes: Make sure to use seedless!
- Sugar or Honey: You could also use a zero-calorie sugar alternative.
- Lemon: Finely grated lemon zest adds lemon flavor (without having to add a lot of juice, which would make your sorbet sour).
Green vs Red
I love the flavor of green grapes combined with lemon here (and the color is nicer than blended red grapes), but red grapes are also tasty!
Easy Grape Recipe: 5 Minute Grape Sorbet
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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
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Can you use red grapes.
Yes!
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
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 😀
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?
Yep, the blender could work! Just be sure to scrape down the sides to push the mixture into the blades.
Hi what about the pips in the grapes? Can I leave them in?
We recommend using seedless grapes! But if you blend it well enough they may break up into small enough pieces 😀
I used frozen Mango it was perfect I recommend trying different fruits my next is pineapple fruit
I made this and it came out wonderful. Delicious. I would suggest processing in 1 cup batches.
Casasha instead of lemon juice. Omg!
SUCH a good idea!!
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?
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.
What about the pips/ seeds??
We usually go for seedless grapes!
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.
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!
Simply delicious, fresh tasting! Used honey and a tad too much lemon juice, but what a treat and so easy. My grapes were in the freezer for 3 days and were pretty solid, so I let them come up to room temp a bit before I pureed.