Fresh Mixed Grape Juice

January 5, 2009

A relaxed simplicity kicked off the New Year, and this theme translates into the laid back atmosphere in the kitchen these past few days. It certainly reflects in this ultra easy to make drink featuring one sweet ingredient, grapes.

When you think of grape juice, concord grapes, the grape traditionally used to make conventional grape juice, might come to mind. This variety is absolutely wonderful for making delicious raw grape juice, but isn’t the only choice.

Grapes are a diverse bunch, available in multiple colors [green, red, amber, blue-black, purple], varying in taste [sweet, dry, tart], texture, and size. Among these varieties, certain grapes are said to be best suited for certain uses. There are wine grapes [best used to produce wine], raisin grapes [dried to make raisins], and table grapes [best eaten as is or used in a recipe] – but don’t let this information limit you from trying each type of grape, regardless of its designated use, or varieties like Muscadine or Scuppernong.

The naturally sweet taste of fresh-juiced grapes alone is enough to sell me on the idea of making this beautiful drink, and its healthful nutrients [antioxidants – vitamin C, flavonoids, vitamin B1 and B6, manganese, and potassium] only adds to its appeal.

Fresh Mixed Grape Juice

I’ve used both seedless and seeded grapes. I especially like the idea of receiving the added bonus of fresh grape seed extract from the crushed seeds of the seeded grapes!

Remove grapes from the stems. Place the grapes in a bowl under running water to wash and strain the water from the grapes.

Run the grapes in batches through a juicer. Add water, if desired, and stir.

If using a blender [ideally a high-speed blender], add the grapes and ½ cup filtered water to the blender container. Blend until liquefied. Pour the juice through a fine mesh sieve or cheesecloth to strain and remove the pulp and any seed particles.

Serve immediately or chill in the refrigerator until ready to serve.

Serves 1 – 2, depending on the size of the glass.

Note:

Seedless white/green grapes offer a light subtle flavor in comparison to the sweet rich flavor of red grapes.

Fresh raw grape juice, as well as most fresh raw juice is extremely sensitive to fermentation, even when refrigerated. This is one reason why it is best to drink freshly made juice soon after it is made.

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Related posts:

1. Apple and Grape Parfait with Mint Infused Orange Juice
2. Fresh Dandelion Juice Cocktail
3. Radical Radish Juice Cocktail
4. Spinach Breakfast Drink

7 Comments so far

1. Cheris Courtney on January 6, 2009 Tuesday, 5:24 am

   That looks so refreshing! I’ll have to give that one a try!

2. Michelle @ What Does Your Body Good? on January 6, 2009 Tuesday, 10:37 am

   I’ve been juicing like crazy the past few days. But I’ve never done grapes for some reason. I suppose grape juice reminds me of the purple sugar water i’d drink as a kid. This sounds delicious!

3. eileen on January 6, 2009 Tuesday, 11:35 am

   Wow, that is perhaps the greatest idea. I always used to get good early-season wine grapes when I lived in California, then not know what else to do besides eat them raw…I wish I’d thought of this then!

4. justeatfood on January 6, 2009 Tuesday, 1:28 pm

   That looks so beautiful, and refreshing. I will certainly be trying this.

   Best,
   Emily
   http://www.justeatfood.com

5. Mari T on January 6, 2009 Tuesday, 7:45 pm

   Thanks for sharing this…a must try

6. Isle Dance on January 8, 2009 Thursday, 12:51 pm

   Stunning…yet again.

7. Zara on January 13, 2009 Tuesday, 12:24 pm

   Love grapes! This looks so good. Must try, thanks.