For the sorbet:

1/3 cup sugar

1/3 cup honey, preferably orange blossom honey

Grated zest of 2 lemons

1 2/3 cups water

2/3 cup freshly squeezed lemon juice

 

For the consommé:

3 pounds stemmed red grapes

1 cup sugar

 

To serve:

1 cup blackberries

 

Make the sorbet:

Combine the sugar, honey, lemon zest, and water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.  

 

Make the consommé:

Combine the grapes and sugar in a large, heavy pot. Lightly crush the grapes using a potato masher. Heat to a bare simmer, stirring occasionally. Remove from the heat and let cool. Juice in a food mill using the finest disc. Strain through a fine mesh sieve and chill.

 

To serve:

Ladle the consommé into individual bowls. Add a scoop of the sorbet to each bowl and divide the blackberries among them. Serve immediately.

 

Yields about 3 ½ cups of sorbet and 1 quart of consommé, serving 8. I used leaves of lemon balm and jasmine blossoms for garnish in addition to the blackberries. The clarity of the grape consommé is, by far, best on the day it’s made.