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Spicy Grape Sorbet (Dessert)
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Recipe courtesy of Cook & prep times are estimates.

Serves: 6-8

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Indian Parve Dessert

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


  1. 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.
  2. 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.
  3. Once cold, add the limejuice and cherry brandy and churn in an ice cream machine. Freeze for 2 hours before serving.
  4. 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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