Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Muscadine Sorbet
With plenty of hot Southern days left between Labor Day and Halloween, this deeply mauve muscadine sorbet is the perfect treat to keep stashed in your freezer in the fall. Whether you have a Ninja Creami, an ice cream maker, or just a big frozen bowl - this recipe will be sure to help cool down hot summer days.
Ingredients
- 1 cup water
- ½ cup granulated sugar
- 8 cups (about 30 oz.) fresh muscadines (without stems)
- 1 Tbsp. fresh lemon juice (from 1 lemon)
Directions
- Combine water and sugar in a medium saucepan and over medium; cook, whisking often, until sugar is dissolved, 2 to 3 minutes.
- Place muscadines in a blender; blend until almost smooth, 15 to 30 seconds. Pour through a fine mesh strainer into a large bowl, pressing on solids, to yield 2 cups juice. Discard solids. Whisk sugar mixture and lemon juice into muscadine juice; chill, uncovered until cold, 2 hours.
- Pour mixture into a frozen freezer bowl of a 1 1/2-quart electric ice cream maker; proceed according to manufacturer's instructions. (Instructions and times may vary.) Transfer to an airtight freezer-safe container; freeze at least 4 hours or up to 1 month.
- If using just a frozen bowl, take the blended sorbet out of the freezer every 30 minutes and mix thoroughly until smooth. Adding vodka or your favorite liquor will help keep the sorbet extra smooth and creamy!
Source: Southern Living, Home Cooking Memories
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.