Hi all,
Well, it's Muscatine grape season and I am going to make sherbet using one of those cheapo ice cream makers that make you freeze an inner canister first.
Question: I see that all the online recipes for the juice base online cook the grapes with a little bit of sugar, in water. David Levovitz certainly does. However, I have a champion juicer. I am thinking of using the juicer to preserve the integrity of the flavors, however, the opposite might be true: That cooking them down a bit might enhance the flavors-it definitely will enhance the sugars. For muscadines, which have a lot of water, cooking might be better.
Thoughts, anyone?
Also, most recipes have combinations of milk and/or half and half, powdered milk, etc. I even saw an award winning recipe using half and half, milk AND evaporated canned milk. It got rave reviews, except for one reviewer that said it had a weird after-taste.
Never made sherbet before, so does anyone have something for a very creamy, good sherbet, sweet, but not diabetically sweet?
Thanks in advance,
Lisa