Home Cooking


chalky grape sherbet


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 1

chalky grape sherbet

el Mitch | Oct 18, 2009 07:09 PM

My concord grape and rosemary sherbet had a chalky, slightly gritty mouthfeel after I churned it and ripened it. I used 1 cup of fresh grapes that had been cooked down into a sauce, 2 cups of whole milk, 1/3 cup of sugar, 2 tablespoons honey, and about a teaspoon of fresh rosemary leaves. I heated the milk, sugar, honey, and a dash of salt on the stove until everything was dissolved, then added the grape sauce and rosemary leaves. The milk curdled slightly, but some recipe notes I found online said that this was ok and wouldn't affect the final product. I let the mixture sit overnight, then strained out the grape solids before churning. The sherbet had a great texture right after it was churned (I used a Cuisinart 1.5 qt machine), but became chalky by the next day (but was still soft, scoopable, and otherwise pretty and tasty). Any idea where I went wrong, and how I can prevent this from happening in the future?

Want to stay up to date with this post?

Recommended From Chowhound