Grape Water Ice

• 1 pound muscat grapes
• ½ pint syrup for ices
• juice of

Wash grapes; crush them and rub them through a hair sieve. Strain syrup and lemon juice over the grape purée; add orange-flower water and Marsala, and allow to cool. Freeze in the usual way. Serve water ice piled up in small cups and sprinkled with finely chopped pistachio nuts.