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This grape juice sorbet was in last year’s mishpacha family first section-here goes…

3 cups water

1 1/2 cups sugar

3 cups grape juice

1 cup minus 2 tbsp lemon juice

Boil the water and sugar together. Add the grape juice and lemon juice and bring to a boil again.

Turn off the fire and cool. Pour into a 9×13 inch pan, cover with plastic wrap or foil and freeze until firm, at least four hours.

With a spoon scoop sorbet into a food processor fitted with the knife blade. Working in batches, process the sorbet until it’s smooth but still frozen.

Return the mixture to the pan; cover, and freeze until firm, 1-2 hours longer.

To serve, let the sorbet stand at room temperature until it is just soft enough to scoop out, about 1-2 minutes. Enjoy!

This years lemon sorbet in cups from the mishpachas family first:

10-12 lemons (1 1/2 cups lemon juice)

4 cups water

2 1/2 cups sugar

Halve the lemons length wise, from stem to base. Squeeze out the juice and measure 1 1/2 cups to use for the sorbet. Use a spoon to remove the pulp.

Combine the water and sugar in a pot and bring to a boil. Stir occasionally. When the sugar is fully dissolved, turn off the flame and pour in the lemon juice. Mix to combine and transfer to 9×13. Freeze overnight. Cut the ice into chunks, and blend in the food processor until it turns white. Freeze.

Tip: If you repeat the blending process again it will be an even better consistency.

Note: When you empty the lemon shells, store them in the freezer, and when you derve the sorbet scoop it into those shells.