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Spicy Grape Sorbet (Dessert)

  • 1kg flavoursome grapes, such as Muscat
  • 1 habanero chilli
  • 1 15g caster sugar
  • 1 large lime, juiced
  • 3 tablespoon cherry brandy, clear if possible

Put the grapes in a non-corrosive pan with the chilli, sugar and 3 tbsp water. Simmer for 10 minutes over low heat, stirring occasionally, until the sugar dissolves and the grapes start to collapse. Crush the grapes and simmer for another 5 minutes. Tip into a strainer set over a bowl, add the chilli to the bowl, and leave to drip. Once cold, add the limejuice and cherry brandy and churn in an ice cream machine. Freeze for 2 hours before serving.

If you do not have an ice cream machine, pour into a shallow plastic container with lid and place in the freezer. Every hour or two, mix the semi frozen slush with a fork to ensure the ice crystals form evenly throughout the mixture, until it becomes a sorbet.

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