Quince Sorbet

Ingredients

• 50 g granulated sugar
• 600 g quinces
• 150 ml light grape juice

Instructions

1. 1.

   Heat the granulated sugar with 250 ml water until the sugar has fully dissolved. Remove from heat and let cool. Peel, wash, quarter, and pit the quinces, then bring them together with the grape juice to a boil. Cook soft for 5–8 minutes, puree finely with an immersion blender, and mix in the sugar syrup.

2. 2.

   Pour into a pre‑chilled container and freeze for 3–4 hours, occasionally stirring with a fork to prevent large ice crystals from forming. Alternatively, fill an ice cream maker and churn for 30–40 minutes. Scoop spheres and serve in dessert glasses.