For the Love of Grapes
When I say I love grapes, I mean I could eat them for breakfast lunch supper, and anytime in between. I love all kinds of grapes but am a little particular about a couple of things. I look for freshness, crunch, and most important flavor. There is nothing worse than crunching into your luscious grapes and biting down into a seed so I will usually stick to the seedless ones.
Grapes are not just for eating. There are many different things you can do with them. Grapes also come in many different colors and shapes. There are red, different shades of green, light and dark purple. You can make grape jam and grape juice, raisins, and not to mention wine.
Here are a few ideas for you to try:
Frozen Grapes are so refreshing on a hot summer day. This recipe is a perfect afternoon snack, as an appetizer or a sweet treat before going to bed.
Remove grapes from stems and place in a colander. Wash thoroughly.
Place grapes in a gallon-size resealable bag.
Pour sugar into the bag and seal. ...
Arrange grapes on a paper towel to air-dry any remaining water, about 15 minutes.
Place grapes in a single layer on a shallow pan or baking sheet and freeze for about 2 hours in the refrigerator and ENJOY
This 5 minute Grape Sorbet comes together in just minutes and tastes like any other decadent sorbet. And the best part? You just need three ingredients!
5 Minute Grape Sorbet
What is the difference between Sorbet & Sherbet? Click here to find out.
3 cups frozen green grapes
2 Tbsp. sugar or honey
½ tsp lemon zest
¼ tsp lemon juice
In a food processor, puree frozen grapes, scraping down the sides as needed.
Add in remaining ingredients and puree until smooth. Use a small ice-cream scoop to scoop into bowls. Cool, refreshing and easy!
"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white." I might suggest Lanthier Winery’s Mill Street Red. It is very popular for its sweet grape taste. It might just be what you are looking for in a good jelly.
3 ½ cups of Mill Street Red or Wine of your choice
1/2 cup of fresh lemon juice
1 2oz. pkg. of dry pectin
41/2 c white sugar
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath. Remove from water and let cool completely before storing.