White Grape Sherbet

Ingrredients

1 tbsp granulated gelatin

2 tbsp cold water

1/4 cup honey

2 cups white grape juice, divided

1 pint thin cream

Method

Put gelatin and water in a bowl and let stand for 10 minutes.

Put honey and 1/2 cup grape juice in a small saucepan and add gelatin mixture, stirring and heating over low heat until gelatin is completely dissolved; remove from heat. Add remaining grape juice, stir and put in refrigerator to chill.

Use an ice cream machine and process until mixture becomes a slushy consistency, then add the cream and continue freezing until completely set.

If you don't have an ice cream machine, transfer the mixture to a shallow, metal pan (like a baking pan) and put in your freezer for several hours, removing a couple times as it freezes and stirring until mixture becomes slushy. Then stir in cream and repeat several times more, freeze, stir, freeze, stir, until you can't stir it anymore because it's gotten solid.