Grape Sorbet
We grew some very fine (but very limited) grapes in Texas.  One summer I picked them and said, "What now?"  Grape Sorbet was the answer.  Everything was just fine until I decided to use the electric mixer to mix them up and see if the skins would separate.  Ha!  Next thing I knew there was grape juice and "grape guts" all over the kitchen, including the ceiling.  Great sorbet in the end!
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1 & 1/2 pounds grapes (1 quart container) 
1/4 cup water 
2/3 cup Simple Syrup (Mix about 1/3 cup sugar and 1 cup water.  Dissolve over low heat and stir constantly until reduced to 2/3 cup.)
1 & 1/2 tablespoons lemon juice 
  1. Put water and grapes into a saucepan.  Cook over medium heat until it begins to bubble.  Simmer until grapes separate from skin.  This will take about 4 or  5 minutes.
  2. Using a strainer, strain the grape "guts" from the liquid and keep liquid in a large bow.  Put in the refrigerator for about 20 minutes to cool.
  3. Put everything into an ice cream machine.  Follow your machine's instructions to freeze and prepare.