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Grape Sherbet
June 21, 2006

I made this sherbet twice in a week. That's how good it is! The grape juice gives it a very refreshing taste. I did cut the sugar back to 2 cups, because sweetened condensed milk is already super-sweet. I also used lemon juice from the plastic lemons you get at the grocery store, because real lemons are expensive here at the moment. When you take the sherbet out of your ice cream machine, don't be disappointed if it seems not to have thickened as much as regular ice cream. Once the sherbet is completely frozen in your freezer (cured), then it has a fabulous texture, and the taste improves as well. Really excellent recipe!

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