Prosecco Grapesicles
You can’t go wrong with grapes, Proseccco and vodka. And, these Prosecco Grapesicles are a perfect recipe for them. Green and red grapes are put on skewers, generously poured with prosecco and vodka, let soaked in the refrigerator, and drain and kept in the freezer until frozen. Flavorful and pretty cute, these grapesicles are an excellent dessert and snack for any occasion.
15
servings10
minutesI just fall in love with these Prosecco grapesicles. The recipe is given here, just give it a go if you get interested.
Ingredients
1 lb. Red and green grapes
1/2 bottle prosecco or other bubbly
1 c. vodka
15 wooden skewers
Directions
- Put red and green grapes on skewers and place in a shallow baking dish.
- Pour prosecco and vodka over grapes and transfer to the refrigerator. Let soak for 1 hour.
- Drain booze (keep for cocktails if desired) and freeze skewers until frozen, 2 hours more.
- Serve.
Recipe Video
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54433/prosecco-grapesicles-recipe/
Notes
Prosecco Grapesicles are a simple frozen snack made by soaking fresh grapes in a mixture of prosecco and vodka, then freezing them on skewers. Red and green grapes are threaded onto wooden skewers, briefly marinated in the liquid, drained, and frozen until firm. The result is a bite-sized frozen treat that’s easy to serve and requires no cooking or special equipment.
This recipe works because grapes freeze well while keeping their shape and texture. Soaking them for a short time allows flavor to coat the surface without breaking down the fruit. Draining before freezing helps prevent excess liquid from forming ice crystals, which keeps the grapes cleanly frozen and easy to handle. Using both red and green grapes adds visual contrast without affecting the method.
This recipe fits well into casual entertaining since it can be prepared ahead and stored in the freezer until needed. The skewers make them easy to portion and serve straight from the freezer. Leftover soaked liquid can be saved separately. The same approach works with different seedless grapes, as long as they are fully dry before freezing.