2 cups grape juice
1 tablespoonful granulated gelatin
2 tablespoonfuls cold water
1 pint thin cream
1/4 cup honey
Soak gelatin in water.
Add to 1/2 cup grape juice and the honey, and heat until gelatin is dissolved.
Add to remainder of grape juice and chill.
Freeze to a mush in rotary freezer, then add cream and continue freezing.