Grape sorbet: a cold, simple sweet for the days you just want dessert

This is fruit, and it is also genuinely dessert: 2 ingredients, no added sugar, frozen into something smooth and spoonable.

It is just grapes blended with coconut yogurt, then churned. Grapes are a source of vitamin C and the polyphenol resveratrol, studied for its role in supporting healthy circulation, and the coconut yogurt brings a little fat and creaminess so this freezes soft rather than icy. The sweetness is entirely from the fruit itself, which keeps the sugar here modest and whole rather than refined.

Scoop it into a real bowl, sit down, and enjoy it slowly. Dessert can still be dessert. It just means finding the version that loves your body back, and this is 1 of them.

Ingredients

• 4 cups grapes
• 1 cup coconut yogurt (clean-label or homemade)

Method

Blend the grapes and coconut yogurt together until completely smooth.

Strain the mixture to remove the skins and any pulp. Keep the pulp for smoothies or a quick jam if you like, and chill the strained liquid until it is cold.

Pour the chilled liquid into an ice cream maker and churn according to your machine until it sets into a soft sorbet. Serve right away for a soft scoop, or freeze briefly for a firmer one.

A note on making it your own

The source frames this as a base formula, so the same two-to-one ratio of fruit to coconut yogurt works with other soft fruits. Try it with peaches, mango, or berries (watching histamine tolerance) once you know you like the method.

*Adapted from acleanplate.com*