250g/8oz caster sugar
600ml/1 pint water
2kg fragola grapes
150ml/5fl oz double cream
100ml/31/2fl oz sherry
Put the sugar and water into a saucepan over a low heat. When the sugar has fully dissolved, bring to the boil, lower the heat slightly and simmer for five minutes.
Throw the grapes into a food processor and whizz thoroughly, then push through a sieve to remove the pulp.
Put the strained juice back into the mixer, adding the sugar syrup, a little at a time, then the double cream and the sherry.
Pour the mixture into an ice-cream maker and churn until thickened (20 minutes).
Alternatively, put into a freezer-proof container and freeze, removing every 20 minutes to stir. Either serve immediately or store in the freezer.