Squeeze the lemons, reserving the juiced lemons.
Combine the lemon juice and water in a small saucepan. Bring the lemon mixture to a boil. Stir in the grape juice and agave syrup and continue to boil for another 5 minutes. Remove from heat.
Pour the mixture into a blender. Scoop the flesh out of the lemon peel and add to the mixture. Blend on high speed for 3 minutes.
Pour into an 8″ x 8″ pan, cover, and freeze for 1 hour.
Remove from freezer and blend again for 3 minutes or until foamy and pink. Return to pan and freeze again for 1 hour.
Remove from freezer for a second time, and blend for 3 minutes or until foamy. Return to pan and freeze until ready to use.
Use an ice cream scoop to dish out the ices.
The ices should have the texture of Italian ices, and will melt easily, so keep frozen until ready to serve.