Grape Sherbert

From 1922:

One and a half cups of sugar,
one quart of water,
three cups grape juice,
juice of two lemons.

Boil sugar and water together for ten minutes, strain into freezer and when cold strain grape juice and lemon juice into this.
Freeze, using three parts of ice to one of salt for best results, as much ice cream and sherbert is ruined and sloppy from improper proportions of ice and salt used in the freezing.
Serve with whipped cream or plain as preferred.