Pulpy grape juice is an incredibly refreshing treat for the hot summer, and a steady favourite in my household. It is a very popular drink in the Middle East, and the flavours are intensified with the pulpy element.
Rich in Vitamin C and anti-oxidants, this drink on its own is a nourishing snack with the pulp making it as filling as half a meal. I also make sure to go pesticide free with the grapes I use. Just like my mango mojito, this is a popular refreshment at all parties and gatherings.
Check out the video of the recipe here!
Pulpy Grape Juice Delight
Wash grapes and drain.
Take grapes in a saucepan. Add 1 L of water and cook. Boil for 10-15 min until the skin bursts.
Take out the grapes with a spider spatula and immerse in a bowl of ice cold water for 5 min. Strain, peel the skin, chop and keep in the fridge.
Add sugar to the water in which grapes were cooked. Cook the liquid on medium flame for 10 min. Cool and chill.
Add 1/2 cup of chopped pulp in a tall glass, and add 1 cup of chilled grape juice. Add crushed ice, chilled water and serve immediately.
Grapes - Seedless black grapes are the best for the recipe. If grapes are seeded, remove seeds and chop.
Serving - Juice and pulp should be chilled well before serving. You can mix pulp with juice and store in the fridge for upto a week. While serving, make sure each glass has enough pulp.
Water - Add water according to taste if juice is too concentrated.