Clean recipe · cooking.nytimes.com
Sweet and Salty Frozen Grapes
This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Sour and salty fruit has perennial appeal—as proven by new supermarket options like the frozen sour grapes called Fruit Riot. Here, grapes get tossed in a punchy combination of lemon juice, lemon zest, chile flakes, sugar and salt, then frozen solid for a refreshing treat. The lemon zest is optional, but the flecks add a bright, citrusy note.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 6 hr 10 min
- Total:
- 6 hr 15 min
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Ingredients
- 1 ½ pounds red or green seedless grapes off the stem, washed and dried
- 1 tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice
- 2 teaspoons sugar
- 1 teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip)
- Kosher salt (such as Diamond Crystal)
Instructions
- Add grapes to 1-gallon zip-top bag (1 ½ pounds of loose grapes fit perfectly in a gallon-sized zip-top bag, allowing them to freeze in a single, even layer—no need to transfer them from a baking sheet to a storage container).
- In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.
- Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.
- Lay the zip-top bag flat in the freezer and freeze for at least 6 hours (ideally overnight), until grapes are frozen solid. Remove from the freezer and toss around to loosen them in the bag before tipping them into a bowl. Serve immediately. (Frozen grapes can be stored in the freezer for up to 6 weeks.)