1. Prepare the sugar syrup:
Briefly bring the sugar, water, and cinnamon bark to a boil in a small saucepan. Then let the syrup cool. Remove the cinnamon bark.
2. Prepare the grapes:
Wash the blue grapes thoroughly and remove the seeds. Then purée them finely in a blender or with a hand blender.
3. Refine the purée:
Stir the juice of half a lemon into the grape purée.
4. Make the mixture:
Mix the puréed grape purée well with the cooled sugar syrup.
5. Freeze with or without an ice cream maker:
• With an ice cream maker: Pour the mixture directly into the machine and freeze until it reaches a creamy consistency.
• Without an ice cream maker: Pour the mixture into a shallow metal bowl and place in the freezer. After about 30 minutes, stir vigorously with a whisk or fork to prevent ice crystals from forming. Repeat the process every 30 minutes until the ice cream is creamy (takes about 4 hours).
6. Semi-liquid version with red wine (optional):
For a light wine sorbet: Before freezing, mix 200 ml of red wine into the grape mixture. Freeze briefly and then pour into glasses while still semi-liquid – perfect as an intermediate course or dessert for summer menus!
Nutritional information (per serving, approx. / without red wine):
• Calories: 120 kcal
• Carbohydrates: 28 g
• Sugar: 26 g
• Fat: 0 g
• Protein: 0.5 g
