Ingredients:

  • 1 lb (450 g) Seedless Grapes (Green or Red)
  • 1 standard bottle (750 ml) Dry Prosecco DOC
  • 1 cup (200 g) Fine Caster Sugar

Instructions:

  1. Wash and Dry Grapes: Separate the grapes from the main bunch, keeping small, decorative stems attached where possible. Wash thoroughly. Pat the grapes absolutely bone dry with a clean tea towel.
  2. Marinate: Place the dried grapes into the mixing bowl. Pour the entire bottle of chilled Prosecco over the grapes, ensuring they are submerged.
  3. Soak: Cover the bowl loosely and refrigerate for a minimum of 2 hours, or up to 4 hours.
  4. Drain Thoroughly: Remove the grapes from the Prosecco using a sieve or slotted spoon. Do not rinse them. Allow them to sit in the sieve for 5–10 minutes to drain off excess liquid until the surface is tacky but not dripping.
  5. Prepare Sugar: Spread the caster sugar evenly in the shallow dish or plate.
  6. Coat Grapes: Working in small batches, toss the drained grapes into the sugar. Gently roll them until completely and uniformly coated. Tap off any heavy clumps.
  7. Set Up: Place the coated grapes in a single layer on the prepared baking sheets lined with parchment paper. Do not allow them to touch.
  8. Chill to Crystallise: Transfer the baking sheets to the refrigerator. Chill for at least 1 hour (90 minutes is ideal). This forms the signature crisp, crystalline shell.
  9. Serve: Serve immediately, straight from the fridge. They are best enjoyed within 3–4 hours of crystallization.