First, wash your grapes and shake them gently to get some of the water off.
Second, put them in a plastic bag with the sugar on top of them. (You may need more or less sugar, depending on how sweet your grapes are).
Roll around the plastic bag, coating all the grapes with the sugar or Splenda.
Now stick them in the freezer for at least an hour or two, and there you go! These keep for a very long time and you can make the recipe bigger or smaller.
I prefer to leave the grapes on the stem as I think it is more interesting presentation. Snip the grapes to 3-5 per grouping. Pull them all off if you want to do so.
Place in the freezer for at least a few hours and if you forget about them, they will be fine days later.
When frozen, coat them in any of the coatings above or drink powder, like lemonaide or cherry or powdery candies (remember those growing up? Maybe leave a few plain, as they are good that way too.
Serve and enjoy or put them back in the freezer to serve later.
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. Gently shake the bag to evenly coat grapes with sugar.
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. Freeze for at least 2 hours.
Clean grapes and divide into individual serving dishes. Freeze grapes in dishes until ready to serve.
Mix brandy and honey and drizzle over top of frozen grapes.
Remove stems from grapes and wash thoroughly.
Place grapes on a tray lined with paper towels and freeze until hard.
Serve in dessert dishes with a glass of Frangelico or with a little Frangelico sprinkled on the grapes.
Wash grapes.
Put in a flat tray and put it in the freezer for 1 hour.
Remove from the freezer.
Roll in sugar. Serve frozen.
Add the first 5 ingredients to a blender with 3/4 cup ice; blend until smooth.
Pour into a chilled cocktail glass; garnish with speared frozen grapes.
Wash and clean the grapes.
Take grapes off stem and put in Ziploc bag.
Put in freezer.
Enjoy as a snack.
Fill a chilled flute with ice wine and then top with the chilled sparkling rose.
Garnish with halved frozen grapes or a slice of fresh fruit.
Wash and snip white seedless grapes into clusters.
Dip each cluster into slightly beaten egg white (add water to egg whites) and then into granulated sugar.
Place on tray covered with paper towel to crystallize.
May be made the day before and put in cool place, but do not refrigerate.
ith foil and freeze. Once frozen, remove the foil-wrapped packet
Sprinkle washed and dried grapes with confectioner's sugar. Please please please make sure the grapes are dry!
Freeze in a single layer.
Grapes may later be transferred to a freezer bowl with a lid.
Serve with a fun, fruity wine.
I prefer to use the frozen thawed corn).
In large
Combine fresh grapes, mint leaves, and sugar in
sing kitchen scissors, cut the grapes into small bunches of 3
Break the bunch of grapes apart into little clusters.
Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
Add in the grapes and lemon peel, and gently toss to coat.
Cover and refrigerate at least 3 hours or up to 24 hours.
Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.
Place grapes in a zip-lock plastic freezer bag (do not remove grapes from stems); freeze completely (about 4 hours).
Gently stir together the grape juice and lemonade concentrate in a large pitcher.
Add frozen grapes to pitcher; serve immediately.
*Note--the freshest grapes hold tightly to the stems; to check before purchasing, very gently shake the bunch; the more grapes that fall away, the older the fruit.
nd cornmeal. Add apples, pear, grapes and raisins.
COAT a
arge roasting pan; add the grapes; toss to coat.
With
he stove.
Add the grapes and toss them to coat