CHENIN BLANC SORBET Recipe

Chop 2 1/2 pounds grapes in processor in batches using 10 on/off turns. Strain. Measure 3 cups grape juice. Heat wine and sugar in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to boil. Cool syrup to room temperature. Combine 3 cups grape juice and syrup. Process in ice cream maker. Serve immediately or freeze several hours to mellow flavors.