Upon Further Experimentation...

 Many of the sorbets I make come from a basis of "OK, what have I got in the kitchen?" Some of them come out very well. Some of them come out more along the lines of "Sweet galloping Moses, what were you thinking?" And some of them just don't come out at all, which is probably for the best for all concerned. Don't ask, for example, about the disastrous first attempt at a pumpkin sorbet, the result of which was to turn a statistically significant portion of the kitchen orange.

Strawberry-white grape sorbet, on the other hand, works. It works a lot. And it works even better if you use seedless grapes and don't filter the skins out. 

Texture, you know. Very important stuff.