Yield: 2 servings.

1 ½ lbs. seedless black California grapes, washed and stemmed (4 cups)
¼ cup sugar
2 Tbsp. vodka
2 Tbsp. lemon juice
8 large basil leaves
1 pinch salt

Puree the grapes and sugar in a food processor or blender until smooth. Pour into a small saucepan and bring to a boil over high heat.  Reduce the heat to a simmer and cook until mixture has reduced by about a third, about 15 minutes. Stir in the vodka, lemon juice, basil and salt, then let cool to room temperature.

Pour the mixture into a shallow pan and freeze until hard, 3 to 4 hours. Transfer to a food processor or blender and process until smooth and creamy and lightened in color. Serve immediately.