Frozen Grapes (Frozen Treat!)
Snacks
Ingredients:
- 2 cups seedless grapes (red, green, or black)
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) maple syrup
- 1.5 g (¼ tsp) sea salt
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Freezer Friendly
Raw
Nutrition:
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Freeze the grapes in a single layer on a baking sheet before transferring them to a bag — this keeps them from freezing into one solid clump.
Instructions:
- Blend: Add 2 cups seedless grapes (red, green, or black), optional 1 tbsp lemon juice, optional 1 tsp maple syrup, and optional ¼ tsp sea salt to a blender. Blend until completely smooth.
- Strain (Optional): Pour through a fine mesh strainer for a smoother sorbet, or leave unstrained for more texture.
- Freeze: Pour into a shallow freezer-safe container. Freeze for 4–6 hours, stirring every 30–40 minutes for the first few hours to break up ice crystals, then freeze solid.
- Serve: Scoop and serve immediately.
Notes: Dry the grapes completely before freezing — any moisture causes them to freeze together in a clump.
Freeze in a single layer on the baking sheet first before transferring to a bag. This keeps them separated and easy to grab a handful at a time.
Tips: Seedless grapes work best. Red and black grapes tend to be sweeter and freeze more richly than green.
Storage: Keep in an airtight bag or container in the freezer for up to 2 months. Best eaten straight from frozen.
Swaps: Try the same method with blueberries, sliced bananas, or mango chunks for different frozen treats.
A few ingredients do most of the work in this recipe. The lemon juice adds acidity that brightens and balances the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The sea salt sharpens and balances every other flavor in the dish.
Frozen Grapes (Frozen Treat!)
Ingredients:
- 2 cups seedless grapes (red, green, or black)
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) maple syrup
- 1.5 g (¼ tsp) sea salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The lemon juice adds acidity that brightens and balances the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The sea salt sharpens and balances every other flavor in the dish.
Prep:
Freeze the grapes in a single layer on a baking sheet before transferring them to a bag — this keeps them from freezing into one solid clump.
Instructions:
- Blend: Add 2 cups seedless grapes (red, green, or black), optional 1 tbsp lemon juice, optional 1 tsp maple syrup, and optional ¼ tsp sea salt to a blender. Blend until completely smooth.
- Strain (Optional): Pour through a fine mesh strainer for a smoother sorbet, or leave unstrained for more texture.
- Freeze: Pour into a shallow freezer-safe container. Freeze for 4–6 hours, stirring every 30–40 minutes for the first few hours to break up ice crystals, then freeze solid.
- Serve: Scoop and serve immediately.
