Grape Sherbet

Serves: 4Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 4


  • 1½ tsp. unflavored gelatin
  • 2 cups grape juice, divided
  • ½ cup sugar
  • ⅛ tsp. salt
  • 2 Tbsp. non-fat dry milk
  • ½ cup light corn syrup
  • 3 Tbsp. lemon juice


  • In a small saucepan over medium, sprinkle the gelatin over ½ cup grape juice. Heat, stirring, until dissolved. Stir in the sugar and salt.
  • In a medium bowl, sprinkle the dry milk over the remaining 1½ cups juice and beat with a fork to dissolve. Add the gelatin mixture, corn syrup, and lemon juice to the milk mixture and mix well.
  • Pour into a loaf pan and freeze for about 1 hour, or until almost solid. Remove from the freezer and beat until fluffy. Return to the freezer and freeze until firm, at least 1 hour more.