How to make Grape Lemonade

Ingredients

• 3.5 lb Black Seedless Grapes (fresh, washed and stemmed)
• 8 Medium Lemons (about 2 lb total, washed)
• 1.33 cup Granulated Sugar (white sugar)
• 0.25 tsp Salt (fine sea salt)
• 3 qt Spring Water (filtered or bottled)

Instructions

1. Rinse Fruit

   Place the 3 ½ lb of black seedless grapes and the 2 lb of lemons in separate colanders and rinse under cold running water.

   Time: PT5M

2. Stem and Inspect Grapes

   Remove the grapes from their stems, discard any that are soft or bruised, and set the good grapes aside.

   Time: PT5M

3. Halve Lemons

   Cut each lemon in half crosswise.

   Time: PT2M

4. Puree the Grapes

   Working in two batches, add half of the grapes to the food processor, blend for about 30 seconds, then add the remaining grapes and blend another 30 seconds until smooth.

   Time: PT2M

5. Juice the Lemons

   Using the citrus juicer, extract the juice from all lemon halves, collecting both juice and pulp in a measuring cup.

   Time: PT3M

6. Cook Grape‑Lemon Base

   Transfer the grape purée to a medium‑sized pot. Add the juice from half a lemon, 1 ⅓ cup sugar, and ¼ tsp salt. Stir briefly, then place over medium heat and simmer, stirring occasionally, until the mixture reduces and the color deepens, about 15 minutes.

   Time: PT15M

   Temperature: Medium heat

7. Cool the Base

   Remove the pot from heat and let the cooked grape‑lemon base cool completely at room temperature.

   Time: PT15M

8. Pasteurize the Lemonade

   In a large pot, combine 3 qt spring water, the cooled grape‑lemon base, and the remaining lemon juice and pulp. Heat over medium‑high heat, stirring, until the liquid reaches about 185°F (85°C) and holds for 1‑2 minutes, roughly 12‑15 minutes.

   Time: PT15M

   Temperature: 185°F

9. Cool the Pasteurized Lemonade

   Remove the pot from heat and allow the lemonade to cool completely at room temperature.

   Time: PT15M

10. Strain the Lemonade

    Set a mesh strainer over a medium‑sized stainless steel bowl. Pour the cooled lemonade through, using a spatula to stir and press the pulp down, extracting as much liquid as possible.

    Time: PT5M

11. Transfer to Pitcher

    Place a funnel inside a 4‑quart plastic pitcher. Slowly pour the strained lemonade through the funnel until the pitcher is full.

    Time: PT5M

12. Chill Before Serving

    Cover the pitcher with a lid and refrigerate for 6‑8 hours or overnight until thoroughly chilled.

    Time: PT6H

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g

Ingredient Substitutions

• Instead of Black Seedless Grapes: Red seedless grapes, Green seedless grapes
• Instead of Medium Lemons: Limes
• Instead of Granulated Sugar: Honey, Agave syrup
• Instead of Salt: Kosher salt
• Instead of Spring Water: Filtered tap water

Equipment Needed

• Food Processor
• Citrus Juicer
• Medium‑sized Pot
• Large Pot
• Mesh Strainer
• Stainless Steel Bowl
• Spatula
• Funnel
• 4‑Quart Plastic Pitcher
• Measuring Cup

Critical Steps — Do Not Skip

• Cook the grape‑lemon base until it reduces and deepens in color (Step 6).
• Heat the lemonade to pasteurization temperature of about 185°F (Step 8).
• Strain the mixture thoroughly to remove pulp (Step 10).
• Allow the final product to chill completely before serving (Step 12).

Chef Tips from the Video

• Use fully ripe, sweet grapes for the best natural sweetness.
• For extra zing, add a pinch of ginger powder to the cooking base.
• If you prefer a sparkling version, replace half of the water with club soda after chilling.

Troubleshooting

Storage

Refrigerator: Store in a sealed pitcher for up to 5 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the grape‑lemon syrup (Step 6) up to 2 days ahead and keep refrigerated.
• The lemonade can be assembled and strained ahead; just keep it chilled and add ice when serving.

Frequently Asked Questions