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Dessert
4 - 6 servings
5 minutes
45 minutes
Chef Jerry Traunfeld
The piney flavor of the rosemary is a terrific match for the mild astringency and tannin of the grapes.
2 pounds Champagne Grapes, washed and stemmed
3/4 cup sugar
1/8 teaspoons salt
1 cup water
3 sprigs Rosemary (4 inches)
Put the grapes, 3/4 cup sugar, salt, and water in a medium (3-quart) saucepan and cook, stirring often, over medium heat until the grapes collapse and release their juice, 10 to 15 minutes. Taste and add more sugar if needed.
Stir the rosemary sprigs into the hot fruit, cover, and steep for 30 minutes.
Pass the mixture through a food mill fitted with a fine screen or press the mixture through a fine sieve using the back of a wooden spoon.
Refrigerate until thoroughly chilled.
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
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