cooking.nytimes.com/recipes/1027126-sweet-and-salty-frozen-grapes

Zaynab Issa

Total Time

15 minutes, plus 6 hours’ freezing

Prep Time

5 minutes

Cook Time

10 minutes, plus 6 hours’ freezing

Rating

5(337)

Comments

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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.

Ingredients

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Yield:4 to 6 servings

1½pounds red or green seedless grapes off the stem, washed and dried 

1tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice 

2teaspoons sugar 

1teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip) 

Kosher salt (such as Diamond Crystal)

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Preparation

1. Step 1

   Add grapes to 1-gallon zip-top bag (1½ 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).

2. Step 2

   In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.

3. Step 3

   Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.

4. Step 4

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.)

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Tip

For a sharper heat, use ¼ teaspoon cayenne pepper or ½ teaspoon Italian crushed red pepper in place of the mild chile flakes.

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Comments

serving these in an ice bowl might be a good idea...get two bowls, make sure one is a little smaller...fill the bigger bowl (if they're clear bowls you can throw in some flowers) and carefully place the smaller bowl into the water...you might have some overflow so be careful...center the bowl and secure it with two large rubber bands...putting pie weights in the top bowl helps too...let it freeze and you'll have a nice serving bowl for the grapes. (I make an ice bowl to hold hard boiled eggs for our Seder each year)

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Can one use Tajin seasoning instead? Tajin is a combination of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime

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@33rdjuly Thanks for sharing this idea. one hint: Put a plate under the bowl before placing it on the serving table if the temperature is warm. I forgot to do that once and I regretted that!

[:br]

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