GRACIANO GRAPE SORBET

INGREDIENTS (for 1 kg of sorbet)
378 gr mineral water
170 gr dextrose
47 gr sucrose
5 gr stabiliser 
400 gr Graciano grape must

PREPARATION

Sorbet: Heat the water with the dextrose. When the mixture reaches 45ºC, add the sucrose and stabiliser. Heat to 85ºC, then cool quickly to 4ºC. Chill at 4ºC for 4 hours, then add the grape must and chill for 2 hours. Transfer to the sorbet-maker and chill to 18ºC. Keep frozen until the next day. 
Grape must: Pick the bunch before the first frost, approximately during the second half of November. Remove the stalks and press gently. Discard the first juices. Then press again and leave the juices to stand with the skins at 6ºC for 10 days. Press again to obtain the must. 

TO SERVE: See photo