Preheat oven to 400 degrees. Line a large baking sheet with foil.

Rinse and stem grapes. Toss with oil and sea salt.

Roast grapes for about 12-14 minutes or until the skins begin to pop.

Allow to cool.

In a small pan, combine grape juice, sugar, and corn syrup over medium heat stirring until sugar has dissolved.

Transfer grape juice/ sugar mixture and roasted grapes to a blender and blend until smooth.

Press mixture through a fine-mesh strainer, then chill for 3 hours or ideally overnight.

Pour cold sorbet mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.