So you have your concord grapes: amazing flavor in the flesh and must, but bitter skins and copious seeds. I've posted about this before. This fall I finally got my hands on a food mill, albeit a smaller version (something about this market freakout has me reluctant to plunk down $54 for a kitchen gadget right now). This made smashing the grapes and separating the skins and seeds much easier.
I have my wonderful, fresh grape juice. Now what? I can mix with selzer water, mix a concortini, attempt grape sorbet, drink it straight, any other ideas?
Friday, October 10, 2008
Posted by Adriana Velez at 2:16 PM