2 cups grape juice
1 tablespoonful granulated gelatin
2 tablespoonfuls cold water
1 pint thin cream
1/4 cup honey

Soak gelatin in water.

Add to 1/2 cup grape juice and the honey, and heat until gelatin is dissolved.

Add to remainder of grape juice and chill.

Freeze to a mush in rotary freezer, then add cream and continue freezing.

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