Red Grape Sorbet

1. 1

   Combine 1/2 cup grape juice and gelatin in a medium saucepan; cook over low heat, stirring until gelatin dissolves. Remove from heat; stir in 2 cups grape juice. Pour mixture into an 8-inch square baking pan. Freeze until almost firm.

2. 2

   Break frozen mixture into pieces, and place in a food processor; process several seconds or until fluffy but not thawed. Return to freezer, and freeze until firm.

3. 3

   Scoop sorbet into individual dessert dishes using an ice cream scoop. Garnish with mint sprigs, if desired.

4. 4

   carbo rating: 16

* Per serving · 4 servings · Values may vary.

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