8 oz. scuppernongs, washed
½ cup crisp white wine, such as Gruner Veltliner
½ cup water
½ cup granulated sugar
1 lemon, juiced
Squeeze the pulp, seeds and juice from each grape into a container with the juice of the lemon. Reserve the thick skins and save for later use, if desired.*
Combine all the scuppernong pulp and juice in a pot with the water and sugar. Heat to a simmer, stirring occasionally. Cook until the pulp begins to break down, about 15 to 20 minutes. Pulse in blender to break apart the pulp and run the mixture through a strainer to remove all the seeds. Try to squeeze out as much liquid as possible.
Add the wine, cool and freeze according to the instructions provided by your ice cream machine manufacturer.
*Note: the skins reserved from this recipe can be boiled until soft and used in pie fillings and jams.