Sugared Champagne Grapes

No ratings yet

Brittanie Pyper

How to make sugared champagne grapes (boozy grapes)

Prep Time 15

Cook Time 12

Freeze Time 2

Total Time 14 15

Servings Cups

Make sure your grapes are washed well.
Place your grapes in a medium bowl and pour the champagne over them until they’re just covered.
Cover and place in the fridge for at least 12 hours.
Place half of the sugar in a small bowl.
Remove the grapes from the fridge and using a slotted spoon, scoop them out, let them drain and place them in the sugar.
I only do about 10 grapes at a time, or less, when I toss them in the sugar. Get the grapes nice and coated before placing them on a plate, making sure not to pile them on top of each other.
When your sugar starts to get clumpy and doesn’t coat the grapes well, toss it and replace it with the remaining sugar.
Place in the freezer, once finished coating in sugar, and let freeze for 2 hours, or until frozen through.
Remove, serve, and enjoy!

You can use any grapes you like for this recipe, but I’ve always thought the green grapes
were the best because they were the most tart. However, this is a personal preference. Do not use grapes with seeds.
Use your favorite champagne. Any will work just fine.
You do not have to freeze these. Of course, they’re more fun frozen, but they can technically be served once they’re coated. Again, this is a personal preference thing. Plus, frozen grapes last longer when sitting out for parties.
If you don’t want to waste the sugar, you can always use it in your baked goods, because
it’s just champagne infused sugar. So, it’s perfectly usable, just with an adult twist.

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Keyword champagne grapes, grapes, sugared grapes

Course Easy Recipes

Cuisine American