Get ready to pop some delight into your day with Sugared Champagne Grapes! With just a few simple steps, you can transform ordinary grapes into a fancy, flavorful treat that will have your taste buds dancing.
Cool for the summer, fancy for the holidays, and downright perfect for New Year’s Eve, these sweet and boozy treats will have your taste buds dancing in no time.
Why You’ll Love Sugar Coated Champagne Grapes
- Taste: The combination of tart grapes and sweet sugar creates a magical union that is simply irresistible.
- Ease: This recipe is simple and quick, making it a great option for any occasion.
- Texture: Juicy grapes with a crisp sugar crust …need I say more?
- Versatility: Feel free to use your favorite Champagne, Prosecco, or even flavored vodkas. You can even try sparkling apple juice for a kid-friendly version.
What You’ll Need:
Ingredients:
- Champagne
- Green Grapes
- White Granulated Sugar
Equipment:
- Medium and Small Bowls
- Slotted spoon or small mesh sifter
- Plate
Step-by-Step Directions
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Place washed grapes in a medium bowl. Pour champagne over the grapes until they’re just covered. Cover and place in the fridge for at least 12 hours.
Step 2 – Place half of the sugar in a small bowl. Use a slotted spoon or small sifter to scoop and drain small batches of grapes. Place the drained grapes into the sugar.
Step 3 – Thoroughly coat the grapes with sugar and then transfer them to a plate. Avoid stacking them one on top of the other. Continue with the remaining grapes, replacing the sugar when it starts to clump and no longer coats the grapes well.
Step 4 – When finished, freeze until solid, about 2 hours. Remove from the freezer when ready to enjoy.
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- I like the tartness of green grapes, but you can use any seedless grapes you like for this recipe.
- Make sure to drain the grapes well before coating them with sugar, otherwise the sugar will clump and won’t stick well.
- Don’t overcrowd your plate when coating with sugar. I like to stick to about 10 grapes at a time so they have plenty of air circulation.
- If you want to coat more grapes at a time, you can use a baking sheet instead of a plate, but it may use more sugar overall.
- In a hurry? You can get away with soaking the grapes for as little as an hour, but the longer they marinate, the more champagne flavor they’ll have.
- Avoid waste and use leftover sugar to rim cocktails or in baked goods like sugar cookies or candied pecans.
Take these Grapes to the Next Level
Sometimes we want our party food to have that extra sparkle. Here are a few ways to make your sugared grapes really stand out:
- Try white sparkling sugar for an extra touch of elegance.
- Add some edible gold sprinkles to the mix for a glamorous touch.
- Use colored sugar sprinkles for a themed party
Frequently Asked Questions:
Many people prefer sugared Prosecco grapes, but you can use any type of Champagne or sparkling wine for this recipe.
Absolutely! Feel free to experiment with different types of liquids. Flavored vodkas or rum are fun, but you can also use grape juice or sparkling apple juice for a non-alcoholic version.
No, you don’t have to freeze them, though I highly recommend it. The frozen grapes are nice and cool (especially in summer) and add a wonderful bite to the grapes.
Plus, frozen grapes will keep cold longer if you’re serving these at a party – just something to consider.
How to Store Sugared Grapes
Make ahead: Freeze the grapes in a single layer and then transfer them to an air-tight container in your freezer for up to 1 month.
Storing Leftovers: After sugared grapes have sat out for a while, they will start to turn soft and mushy. It’s best to eat them within an hour or two of taking them out of the freezer. If you have leftovers that have defrosted, pop them back in the refrigerator for a bit, but try to finish them within the next couple of days.
Make these for Good Luck on New Year’s Eve
Eating 12 grapes at midnight on New Year’s Eve is a Spanish tradition that is said to bring good luck in the new year.
So why not make them extra special and have some sugared champagne grapes instead? They’re the perfect way to ring in the new year with a little bit of sweetness and elegance.
If you liked my Sugared Champagne Grapes, you’re going to love my Pink Champagne Floats. Sweet and fruity, they only take a couple minutes to make and are always a hit!
Or you can check out my other dessert recipes here.
Grab Your Printable Sugared Champagne Grapes Recipe Card Here
Sugared Champagne Grapes
Add sparkle to your parties with Sugared Champagne Grapes! A sweet, boozy treat that's easy to make and sure to impress. Perfect for any celebration!
Ingredients
- Champagne
- 2 Cups Green Grapes
- ½ Cup White Granulated Sugar
Instructions
- Thoroughly wash and dry your grapes
- Place washed grapes in a medium bowl. Pour champagne over the grapes 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. Use a slotted spoon to scoop and drain small batches of grapes. Place the drained grapes into the sugar.
- Thoroughly coat the grapes with sugar and then transfer them to a plate. Avoid stacking them one on top of the other.
- Continue with the remaining grapes, replacing the sugar when it starts to clump and no longer coats the grapes well.
- When finished, freeze until solid, about 2 hours. Remove from the freezer when ready to enjoy.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- I like the tartness of green grapes, but you can use any seedless grapes you like for this recipe.
- Make sure to drain the grapes well before coating them with sugar, otherwise the sugar will clump and won't stick well.
- Don't overcrowd your plate when coating with sugar. I like to stick to about 10 grapes at a time so they have plenty of air circulation.
- If you want to coat more grapes at a time, you can use a baking sheet instead of a plate, but it may use more sugar overall.
- In a hurry? You can get away with soaking the grapes for as little as an hour, but the longer they marinate, the more champagne flavor they’ll have.
- Avoid waste and use leftover sugar to rim cocktails or in baked goods like sugar cookies or candied pecans.
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