Concord Grape Sorbet

This Laura Silverman recipe was adapted from Meredith Kurtzman, the inspired pastry chef at Mario Batali's Otto restaurant.

Serves 8

Ingredients:

1 teaspoon fennel seeds

1 teaspoon fennel pollen (or sub another teaspoon of fennel seeds)
2 lbs Concord grapes

1/2 cup organic sugar

juice of 4 medium lemons
2 generous pinches of sea salt

1/2 cup agave nectar
2/3 cup water

Directions:

Lightly toast the fennel seeds in a small skillet over a low flame, then coarsely grind them in a mortar and pestle. Set aside.

In a large bowl, combine the grapes, sugar, lemon juice, salt, ground fennel seeds and fennel pollen, and mash well with an immersion blender or potato masher. Cover and refrigerate overnight or for at least 6 hours (the longer it steeps, the more deeply purple it becomes).

Remove from fridge and push mixture through a fine strainer into another bowl, discarding solids. Stir in agave nectar and water. Taste and add more lemon juice and/or salt as needed.

Chill for at least 6 more hours in refrigerator, then process in your ice-cream maker. Transfer to an airtight container and place in freezer to firm up for a couple of hours.