Stir together 1 cup of lemon juice, 1/4 cup of honey, lemon zest, and parsley in a bowl until the honey has dissolved. Add the halved grapes, toss to coat, and set aside.
Whisk together grape juice, 3 tablespoons of honey, and 1/3 cup of lemon juice until the honey has dissolved. Whisk in the mayonnaise until smooth. Pour this dressing over the grapes, toss to coat, and serve.
elatin over 1/4 cup grape juice in a 1-quart heavy
In sterilized jar place 2 cups grapes.
Add 1/2 cup sugar.
Fill to top with boiling water.
Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents.
Let juice stand 3 to 4 weeks before using.
Strain juice from grapes and use juice.
Mix together everything except for the ice cubes and mint.
Chill and when ready to serve pour the juice over ice cubes and garnish with fresh mint leaves.
art one. Add Paprika and concord grape juice.
Blend above with hand
Pour the vodka, Cointreau, and grape juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glasses to serve.
Dissolve jello and sugar in boiling water, add grape juice. Chill until slightly thickened.
ot beat.).
Pour thawed grape juice concentrate into 1-quart bowl
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
Chill all the ingredients.
Mix together the grape juice and the gingerale.
Top with ice cubes and lemon slices.
Serve immediately.
Combine grape juice, lemon juice and cider; sweeten to taste. Just before serving, add ginger ale.
Fill glasses about 3/4 and drop a scoop of orange sherbet on top.
Serve immediately.
Pour orange juice and grape juice in a tall glass, add sugar and salt to egg white.
Add this to the fruit juice and stir just enough to mix well.
Yields 1 serving.
Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon.
Add the red grape \"ice cubes\" to serve.
Mix apple juice and white grape juice together. Freeze some for an ice ring. Before serving, add ginger ale and float ice ring.
Combine sugar and water in saucepan, stirring; bring to a boil.
Boil mixture for 3 minutes, stirring often.
Add orange juice and grape juice.
Chill mixture.
Before serving, add ginger ale.
Makes 1 1/2 gallons.
Tie spices in a bag.
Coffee filters work well.
Put bag into saucepan with the grape juice and sugar.
Bring to a boil for 2 minutes.
Add lemon and orange juices.
Serve hot.
Cook sugar, cornstarch and grape juice until thick.
Add pineapple and pecans.
Pour into graham cracker crust.
When cool, top with whipped topping.
Refrigerate.
Dissolve sugar in lemon juice and white grape juice.
Pour mixture in a gallon container.
Finish gallon with unsweetened tea.
Serve cold.
Cook the grape juice and tapioca in heavy saucepan until done; will be thick.
Add the sugar, orange juice, crushed pineapple and chopped nuts.
Let mixture partly cool.
Put layer of vanilla wafers in bottom of pan and 1/2 of mixture.
Repeat.
Refrigerate overnight.
Serve with whipped cream.
Place first 3 ingredients into a piece of cheesecloth.
Tie with string.
Combine white grape juice and water in a Dutch oven. Add spice bag and bring to a boil.
Reduce heat and simmer 20 minutes.
Remove and discard spice bag and stir in lemon juice and sugar.
Serve hot.
Yield: 3 quarts.