1 1/2 c Sugar

1 c Chilled fresh lemon juice

1 1/4 c Cabernet Sauvignon

4 Garnish peeled & sliced thin

-kiwi 1 c Water

2 lb Red seedless grapes

(Makes about 1 quart.) Combine sugar, wine and water in saucepan and simmer 5 minutes, stirring until sugar is dissolved. Chill.

Crush grapes* in processor, then squeeze through cheesecloth to obtain 2 1/2 cups juice.

Add grape and lemon juices to syrup. Process in ice cream maker. Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best made within 24 hours of serving. *Can substitute green seedless grapes.