From: Michael Kimmel, Tarpy’s Roadhouse, Monterey, CA. Yield: 4 servings. 2 cups juice of green, red or blueblack California seedless grapes 1⁄2 cup water 1⁄2 cup sugar 1 Tbsp. lemon juice 1⁄2 cup fresh California seedless grapes 4 sprigs mint, to garnish Bring the water and sugar to a boil. Remove from heat and allow to cool. Combine with grape and lemon juice. Place in a ice cream freezer and process until firm. Allow to set up for a couple of extra hours in a freezer. To plate: Scoop ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.