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Savor Cooks: Juicy Concord Grapes

Concord grapes start to pop up at the farmers’ markets and grocery stores in the late summer and early fall months.

The taste of a concord grape is intensely sweet and floral, and the deep purple color provides vitamins and antioxidants.

Concord grapes typically have seeds. You can eat them or spit them out. Or, look for a variety called “Jupiter” as these do not have seeds.

Here are some fun ways to enjoy concord grapes:

  • As is. Such a perfect sweet snack.
  • With cheese and crackers.
  • Plopped atop nut butter toast.
  • Made into jam.
  • Baked into a focaccia bread.



For a refreshing (and low calorie, non-fat) ending to a meal, try this recipe for Concord Grape Sorbet.  So many of us turn to ice cream on a hot summery or early fall day, but sorbet can also be a true delight when you have really flavorful in-season fruit. 

Concord Grape Sorbet
Serves 6
  1. 1 ½ pounds concord grapes (about 1 quart container-worth)
  2. ¼ cup water
  3. 2/3 cup simple syrup
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  1. Prepare an ice water bath by mixing ice cubes with some cold water in a large bowl. Place a smaller bowl to sit atop the ice bath. Set aside.
  2. Combine grapes and water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and the grapes start releasing liquid, about 4 to 5 minutes. Reduce heat to low and simmer until the juices are dark purple and the grapes begin to break apart, about 4 to 5 minutes more. Turn off the heat and let cool slightly.
  3. Transfer the mixture to a blender or food processor then pass it through a fine sieve or mesh strainer into the bowl set in the ice water bath. Stir the mixture with a spatula until completely cool. Stir in simple syrup.
  4. Transfer mixture to an ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and store in the freezer until ready to serve.
  1. To make simple syrup, heat equal parts sugar and water in a medium saucepan until the sugar is dissolved. Let cool and store in the refrigerator. Make a big batch ahead of time and just take out what you need for this recipe. Remaining simple syrup can be used to make drinks or other sorbet flavors.
Adapted from Figs In My Belly
Adapted from Figs In My Belly
Savor Health https://savorhealth.com/



Stephanie Forsythe MS, RDN, CNSC, CDN

Stephanie Forsythe MS, RDN, CNSC, CDN is a Registered Dietitian Nutritionist who works as a Clinical Dietitian and Nutrition Coordinator at a hospital in Brooklyn. She helps patients meet their nutritional needs during their stay in the intensive care units. Aside from developing recipe and blog content for Savor Health, Stephanie also has worked as pastry cook in California and New York City. Stephanie received her undergraduate degree from the University of California, Berkeley and her Master of Science in Nutrition Education from Teachers College Columbia University. She completed a Dietetic Internship and training through Teachers College.

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