Champagne-Marinated Grapes


Champagne-Marinated Grapes

Guests are sometimes surprised to find bowls of grapes around the room, so we sprinkle them with superfine sugar and lemon zest to signal that they have a little something extra.


Ingredients Directions

2 pounds red seedless grapes
3 cups dry Champagne or sparkling wine
1/4 cup sugar
1 tablespoon grated lemon peel, plus more for garnish
2 tablespoons superfine sugar

Cut the bunches of grapes into smaller clusters of 2 to 4 grapes each. Pour the Champagne into a large plastic bowl with a tight-fighting lid. Add the sugar and lemon peel and stir gently until sugar is dissolved. Add the grapes, cover, and chill 8 hours or overnight.

Pour off the marinade (some of the lemon zest will cling to the grapes). Gently blot the grapes dry with a paper towel and sprinkle them with the superfine sugar and more lemon peel. Mound them into bowls.

Make-Ahead Factor

The grapes can be left in the marinade overnight. Once removed from the marinade, they’ll keep in the refrigerator in a resealable plastic bag for 1 week.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.
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