Shine Muscat sorbet
Shine Muscat grapes can be eaten with the skin. The skin is packed with nutrients, so wash it thoroughly before enjoying it
How to make it
1
Wash the Shine Muscat grapes with water, carefully dry them with a paper towel, and cut them in half
2
Put the sliced muscat grapes into a bowl, add [A], mix well, then wrap in plastic wrap and chill in the refrigerator for several minutes
3
Place chilled Muscat grapes on a plate, top with your favorite sorbet (Kyoho grape sorbet in the photo), and garnish with mint leaves to complete
4
[Reference: How to make Al Porto Kyoho Grape Sorbet] Blend two bunches of Kyoho grapes with the skins still on, then add 500cc of grape juice and the juice of one lemon. Add an appropriate amount of tremorin, raise the sugar content to 23 degrees, and then blend in a sorbet machine
Ingredientsfor 3 servings
-
- Shine Muscat
- 250g
-
[A]
- granulated sugar
- 1 tablespoon
-
- lemon juice
- 1 tablespoon
-
- Orange liqueur
- 10cc
-
- White wine
- 10cc
-
- Sorbet of your choice
- Appropriate amount
-
- For a mint finish
- small amount
[PR]
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