CIA Professional Recipes

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CIA Recipes

Concord Grape Soda with Buttermilk Sherbet – Print This Recipe

Concord Grape Soda with Buttermilk Sherbet

Yield: 10 drinks

Concord Grape Juice

  • Concord grapes, stemmed 2.1 kg/4 lb 10.08 oz
  • Water 700 g/1 lb 8.64 oz
  • Sugar 700 g/1 lb 8.64 oz
  • Buttermilk Sherbet (recipe follows) 1.5 kg/3 lb 4.96 oz

 

 

 

 

 

 

  1. Assemble ten 600-mL/20-fl -oz glasses.
  2. For the concord grape juice: Combine the grapes, water, and sugar in a pot and bring to a boil. Turn off the heat. Strain the grapes through a coarse-mesh sieve, pushing down with a ladle to extrude as much juice from the grapes as possible.
  3. Pass the remaining liquid through a fine-mesh sieve and then through cheesecloth, and then chill over an ice bath. Adjust the sweetness if necessary. There should be 3.5 kg/7 lb 11.36 oz of juice. Discard after 3 days.
  4. Fill a soda siphon with the juice as per the manufacturer's instructions and charge with 1 or 2 CO2 chargers. Reserve in the refrigerator. Reserve the remaining liquid chilled and refill the siphon as needed.
  5. To pick up: Remove 3 tubes of buttermilk sherbet from the freezer and unwrap them. Put them in the glass in a standing position.
  6. Dispense the grape soda at the last minute or, better yet, tableside. Serve with a straw and a long spoon.

Buttermilk Sherbet

Yield: 1.5 kg/3 lb 4.8 oz

  • Buttermilk 780 g/1 lb 11.52 oz/52%
  • 2% milk 285 g/10.05 oz/19%
  • Simple syrup, at 50° Brix 435 g/15.34 oz/29%
  1. Combine all of the ingredients in a bowl.
  2. Line 30 stainless-steel or PVC tubes 2.5 by 10 cm/1 by 4 in with acetate and freeze them in a standing position on a sheet pan lined with a nonstick rubber mat.
  3. Churn the buttermilk sherbet in an ice cream batch freezer. Extrude the sherbet into a piping bag, and pipe the sherbet into the prepared tubes. Even out the tops with a small off set spatula. Freeze to harden.
  4. Once hardened, push the sherbet tubes out of their molds and reserve frozen with the acetate still on (this will prevent freezer burn). These will hold a semi-smooth consistency for 2 days in the freezer. After that, if there are any tubes left over, melt them down and churn them again.

Recipe taken from: The Modern Café