Instructions: Puree grapes in processor. Strain juice into measuring cup. Add water if necessary to measure 1 1/2 cups. Blend grape juice, wine, 1/2 cup water, lemon juice and cassis. Transfer mixture to ice cream maker and process according to manufacturers instructions.

Freeze sorbet in covered container several hours to mellow. Scoop into wine glasses. Garnish with red grapes and lemon peel julienne and serve.

(Lynne & Jerry Lang)

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