Homemade grape juice is a true health concentrate: rich in antioxidants, it helps combat free radicals, stimulates metabolism, and promotes liver function.
Prepared with ripe grapes and consumed fresh, it requires no added sugars for a natural and genuine taste.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
- Energy 314.52 (Kcal)
- Carbohydrates 82.52 (g) of which sugars 70.73 (g)
- Proteins 3.24 (g)
- Fat 0.72 (g) of which saturated 0.24 (g)of which unsaturated 0.25 (g)
- Fibers 4.05 (g)
- Sodium 12.03 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Grape Juice
- 2.2 lbs grapes
- 1 lemon juice
- 1 cup water
- to taste sugar (optional)
Tools
- Strainer
- Pot
- Glass Bottles
Preparation of Grape Juice
Start by removing the grapes from the bunch and washing them well. Place them in a pot along with a cup of water and lemon juice, then bring to high heat. When the mixture starts to boil, lower the heat and let it cook until the grape skins become soft and start to detach from the flesh.
At this point, turn off the heat and strain the liquid with a steel strainer, letting it fall directly into a bowl. With the help of a spoon or fork, crush the grapes to extract as much juice as possible.
If desired, add sugar to taste and mix well until completely dissolved. The juice can be consumed immediately, well chilled, or preserved for later.
To preserve it, transfer the juice into glass bottles with airtight closures. Wrap the bottles in clean cloths and place them in a pot with water, ensuring they are immersed at least halfway. Bring to a boil and let boil for 15 minutes to sterilize the contents.
Turn off the heat and let the bottles cool completely before storing them in the pantry.
Tips
I personally enjoyed the juice fresh and concentrated, without the addition of sugars, as you can see in the photo. If you prefer a lighter and clearer version, you can dilute it with a little water and adjust the sweetness to your liking.
Bottled and pasteurized juice can be stored in a cool, dry place for a couple of months, ready to be enjoyed whenever you want.
