１Chill the grape juice in a refrigerator. ２Chill the serving dishes in a refrigerator.

１Combine the sugar and water in a pan, and bring to a boil over medium heat. Place the sugar and water mixture into a bowl and allow it to cool. ２Place the crushed ice in a bowl slightly larger than the one used in (1). Sprinkle the ice with some salt. ３Add the grape and lemon juice to (1). Stir the mixture while immersing the bottom of the bowl in the crushed ice. Place both bowls, one inside the other, in a freezer.
４When the juice mixture begins to freeze, remove from the freezer and mix well to absorb enough air. Put both bowls back in the freezer. ５Repeat procedure (4), 1 or 2 times. ６Beat the egg white in another bowl until peaks form.
７Add half the meringue to (5) and mix without breaking the foam. Then, add the remaining meringue and mix quickly. Again, put the bowls, one inside the other, in the freezer. ８When (7) begins to freeze, remove from the freezer and whisk well to absorb enough air. Put both bowls back in the freezer. Repeat this procedure 1 or 2 times until the mixture becomes smooth. ９Serve the sherbet in the chilled dishes.

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