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This 3-ingredient grape sorbet is ultra-fresh, bursting with sweet grape flavor (red or green grapes!), and requires no special equipment for a simple summer sorbet!
Why You’ll Love This Recipe
I love grapes so much that I even stash them in the freezer for a quick treat during the summer months. I’ve made fruit-filled summer treats like peach sorbet and this strawberry sorbet with mint, but now it’s time for this easy grape sorbet. It’s a light, refreshing treat that’s perfect to enjoy in the hot months alongside these easy strawberry popsicles, vegan fudgsicles, and easy grape smoothie!
This grape dessert is also so easy to make. I’ve even included two versions – a longer, velvety no-churn sorbet and a super quick ‘cheat’ frozen grape sorbet for when you’re running low on time. Enjoy it as a palate cleanser or dessert all summer and beyond.
Keep the grape love going with simple, fresh grape salsa, vegan chicken and grape salad, or this carrot and grape side dish.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
How to Flavor Grape Sorbet
Green or red grape sorbet is wonderfully light and refreshing, and could be enhanced with:
- Mint: Just a few mint leaves add wonderful freshness and pretty flecks of color in green grape sorbet. Basil will also work.
- Citrus zest: Increase the zestiness with lemon or lime zest.
- Flavor extracts: A little vanilla or almond extract would work well for grape sorbet.
How to Make Grape Sorbet
Step 1: First, wash, dry, and blend the grapes in a blender or food processor until smooth.
Step 2: Strain the grape puree through a fine-mesh sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
Step 3: In a small saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar is fully dissolved (about 3 minutes). Then, let it cool. Meanwhile, juice the lemon/s.
Step 4: Stir the cooled simple syrup and lemon juice into the grape juice, then pour it into a shallow baking dish (metal works best for freezing faster).
Step 5: Then, transfer the dish to the freezer, removing it every 30-40 minutes to stir/break up ice crystals with a fork, for 3-4 hours, or until firm but scoopable. Let the sorbet sit at room temperature for 5 minutes before scooping. Enjoy!
For quick ‘cheat’ grape sorbet: Simply blend frozen grapes (freeze for 3-4 hours) with the sugar and lemon juice, then serve. The texture is slightly less velvety.
FAQs
Nope! The peels are easily removed during the straining step.
Honestly, I haven’t tried, though it may be icier, as sugar helps make softer sorbet.
Though I haven’t tried, it should work. Once blended and mixed, transfter the ingredients to an ice cream machine OR freeze it in a Creami pint jar (don’t exceed fill line – use two if necessary) for 24 hours and process using the SORBET setting.
Pro Recipe Tips
- Adjust sugar amount: Based on the sweetness of the fruit. But keep in mind that more sugar equals a softer, velvety scoop.
- Use the best grapes: This simple grape sorbet recipe only has 4 ingredients, so use the best grapes you can find.
- Stir often: When making no-churn red or green grape sorbet, it’s important to frequently stir the freezing mixture to break up any large ice crystals for a smoother scoop.
Storage Instructions
Enjoy this grape dessert immediately or store it in an airtight container in the freezer for up to 2 weeks. Thaw for 5-10 minutes before scooping and serving.
More Vegan Frozen Treats
Vegan Desserts
Banana Ice Cream (3 Ways!)
Vegan Desserts
Easy Lemon Popsicles
Vegan Desserts
5-Minute Berry Tofu Ice Cream
Vegan Desserts
Easy Strawberry Popsicles
If you tried this easy grape sorbet recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Grape Sorbet (Red or Green)
Ingredients
- 4 cups black or red seedless grapes washed and stems removed
- ½ cup water
- ½ cup granulated sugar (adjust to taste depending on grape sweetness)
- 1 to 2 tablespoons lemon juice
Instructions
- Place the grapes in a blender or food processor and blend until completely smooth.
- Pour the grape puree through a fine-mesh sieve into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids.
- In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar has fully dissolved — about 3 minutes.
- Remove from heat and let the syrup cool to room temperature.
- Stir the cooled syrup and lemon juice into the grape juice.
- Pour the mixture into a shallow baking dish (metal works best for faster freezing).
- Place the dish in the freezer for 30–45 minutes, then scrape and stir with a fork to break up ice crystals.
- Return the dish to the freezer and repeat the stirring every 30–45 minutes for 3–4 hours, until the sorbet is firm but scoopable.
- When ready to serve, let the sorbet sit at room temperature for 5 minutes to soften slightly.
- Serve immediately, or store in an airtight container in the freezer for up to 2 weeks.
Notes
- Adjust sugar amount: Based on the sweetness of the fruit. But keep in mind that more sugar equals a softer, velvety scoop.
- Use the best grapes: This simple grape sorbet recipe only has 4 ingredients, so use the best grapes you can find.
- Stir often: When making no-churn red or green grape sorbet, it’s important to frequently stir the freezing mixture to break up any large ice crystals for a smoother scoop.
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