Vanilla Ice Cream with Caramelized Grape Sorbet

Grease a smooth surface with butter

In a medium saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon, until it reaches a caramel state

Add the water gradually, allowing it to drizzle off the edge of the pan, while stirring

Continue cooking and stirring until the sugar dissolves completely

Stop stirring and let the syrup thicken to a firm ball (with the wooden spoon, remove some of the syrup from the pan and let it cool in a small bowl with cold water; use your fingers to shape the syrup into a firm ball)

Remove from heat

Dip each grape individually into the syrup using a fork

Place them on the greased surface and allow them to dry

Spread any remaining syrup over the surface in thin lines, forming designs

Allow it to dry completely, then carefully remove with your fingers or an offset spatula

Finally, serve by distributing the scoops of vanilla ice cream and grapes between four plates, decorating with caramel designs.