Black Grape Sorbet

Place the black grapes in a blender, blend well and strain through a sieve to remove the skins and seeds

In a saucepan, mix the sugar with water, bring to medium heat and cook until the sugar is dissolved

Boil for an additional 5 minutes, then transfer to a bowl and let cool

Add the grape juice and lemon juice and stir well

Pour the mixture into a mold capable of holding 6 cups and freeze until the edges are firm but the center is still soft

Blend in a stand mixer again until creamy and return to the freezer for at least one day

Remove from the freezer, blend once more, add the wine and freeze until firm

Serve with whipped heavy cream

Yield approximately 1 1/2 liters.