2 cups sugar
2 cups water
Peeled rind of 1 lemon
1 cup lemon juice
1 cup Welch's White Grape Juice
Fresh mint leaves for garnish

Combine sugar, water and lemon peel in saucepan. Stir over moderate heat until sugar dissolves. Boil 5 minutes. Place lemon juice and white grape juice in blender. At low speed, add the syrup in a steady stream. Blend until peel is fine. Turn into shallow dish and freeze firm, stirring occasionally. Serve in glass sherbet dishes and garnish with fresh mint leaves. Yield: 8 servings