Grape Sherbet

I give this 5 stars simply for the idea! I made it adjusted to our needs: we have fresh Edelweiss grapes, which I run out of things to do with them, as I am probably not going to make wine, and we are staying lower carb, so no jams and jellies. I food milled out the skins and seeds, (got 2 cups juice from food mill bowl full of grapes) added 1/4 cup monk fruit sweetener, juice from 1 lemon and 1 cup heavy cream. This firmed up well in a bowl in the freezer, just using a whisk periodically. The grapes were sufficiently sweet, so not much sweetening needed. Thanks so much for giving me a delightful use of our grapes!