Photo: California Table Grape Commission

From: Greenwich Grill, New York City, NY. Yield: 1 serving.

Grape Sorbet:
4 cups red seedless grapes, rinsed
¼ cup sugar
½ tsp. lemon zest
1 Tbsp. fresh lemon juice
1 Tbsp. vodka

Martini:
3 large Tbsp. red grape sorbet
2 oz. vodka
1 oz. cranberry juice
½ oz. cassis

For red grape sorbet: Puree grapes, sugar, lemon zest and juice in blender until mixture is smooth. Place mixture in saucepan and bring to a boil over high heat. Boil 30 seconds, then remove from heat. Strain through a fine strainer and discard solids. Stir vodka into puree and chill in refrigerator. Freeze in ice cream maker according to manufacturer directions or freeze in shallow pan, stirring every 10 to 15 minutes until frozen.

For cocktail: Combine red grape sorbet, vodka, cranberry juice and cassis in a cocktail shaker and shake until sorbet liquefies. Pour into a martini glass and serve.