Photography by. Bernadette Mira
The past couple of weeks have kind of been a blur. With the ups and downs, I try to remember the ups rather than the downs. It’s easier to get through the day trying to remember the positive things in life. Well, that’s what I tell myself anyway.
So for today’s recipe, I unfortunately don’t have much to say or have an insightful anecdote. I guess, remember that even through this tough time, in this difficult and painful world that love still exists. If we all remember that and strive for a better world, perhaps maybe it will happen. I’m truly cynical as person, but deep down I still believe the world can be better someday.
Mascot Grape Sorbet
1 pound of Mascot Grapes
2 tsp. of Pinot Grigio wine
pinch of nutmeg
1/2 14 oz can of condensed milk
Graham Cracker Topping
Two original graham crackers
2 tbsp. of good butter
sprinkle of cinnamon
pinch of sugar
pinch of sea salt
- In a food processor add 1/2 of the grapes and mix until combined.
- Then with a cheese cloth or fine strainer, strain the grape juice into a separate bowl while leaving the seeds and pulp behind.
- Once all the juice has been strained add it into the food processor again while incorporating the 1/2 can of condensed milk, nutmeg and pinot grigio. Mix until well combined. Then set aside.
- Heat up a medium size sauce pan on low to medium heat and add the other half of the grapes to the pan.
- Once it starts to simmer, start squashing the grapes with a wooden spoon to get out the juice. When all the grapes have been squashed, cover the pan for five minutes on low heat to simmer.
- After five minutes, strain the juice into a separate bowl.
- Once all the juice has been strained add it to the food processor with the first mixture. (Should get about 1/2 -3/4 cup of juice from this)
- Pulse the mixture together until fully combined.
- Then pour the mixture in a tightly sealed container and freeze over night.
- Extra step:(Not necessary) The next day add the sorbet to the food processor and blend again and freeze again for another day.
- To prepare the graham cracker topping, heat up a non stick pan to medium to high heat and add 2 tbsp. of butter.
- While the pan is heating up finely crumble up two graham crackers then add them to the pan.
- With a wooden spoon stir the graham crackers into the butter while adding the cinnamon, sugar and sea salt.
- Once the graham crackers have turned slightly browner for about 2-5 minutes, take the pan off the heat and pour the graham cracker mixture into a separate bowl. Let it cool for 5 minutes. Then serve on top of the sorbet. Enjoy!