Grape Juice Recipe
Make Grape Juice Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For Straining and Serving
Method
Prep and Cook
Wash and stem
Rinse the grapes thoroughly under cold running water. Remove stems and any bruised or soft grapes. Drain in a colander.
Crush grapes
Place the grapes in a medium saucepan with 1 cup of water. Using a potato masher or the back of a large spoon, gently crush the grapes to release their juices and break skins. Aim for even crushing but avoid pureeing seeds.
Simmer
Bring the crushed grapes and water to a gentle simmer over medium heat. Reduce heat to low and simmer, uncovered, for 10–12 minutes, stirring occasionally, until the grapes are softened and the liquid is deeply colored.
Extracting Juice
Strain solids
Place a fine mesh strainer lined with cheesecloth (or a double layer of fine mesh) over a bowl or pitcher. Carefully pour the cooked grape mixture into the strainer. Allow the liquid to drain, then gather the cheesecloth and gently press with a spoon or spatula to extract as much juice as possible without forcing seeds through. Discard solids.
Sweeten and brighten
Return the strained juice to the saucepan. Add the granulated sugar (start with 2 tablespoons — adjust to taste) and the lemon juice. Warm gently over low heat, stirring until the sugar dissolves, about 1–2 minutes. Taste and add more sugar if you prefer a sweeter juice or a splash more lemon for brightness.
Finish and Serve
Cool and chill
Remove the saucepan from heat and let the juice cool to room temperature. Transfer to a pitcher and refrigerate until chilled, at least 1 hour.
Serve
Serve the grape juice cold over ice if desired. Stir before pouring, as a small natural sediment may settle. Store leftover juice in a sealed container in the refrigerator for up to 4–5 days.