Grape Sorbet

From: Michael Kimmel, Tarpy’s Roadhouse, Monterey, CA.

Yield: 4 servings.

Bring the water and sugar to a boil. Remove from heat and allow to cool. Combine with grape and lemon juice. Place in a ice cream freezer and process until firm. Allow to set up for a couple of extra hours in a freezer.

To plate: Scoop sorbet into chilled glass or dish. Garnish with fresh grapes and mint. Option: Use small scoop to create clusters of “grapes” and place in chilled Martini glssses. Garnish and serve.