Frozen Grapes Tide You Over in the Spring
2 May 2008 by Jean JohnsonThis may be a dish so easy that you won’t think of it as really a recipe, but it’s so good that I included it in Cooking Beyond Measure on page 142.
You can even douse frozen grapes with buttermilk and give them a whirl in the blender. However you spin frozen grapes, you’ll find that some in your winter freezer makes waiting for spring berries easy. Each oval morsel is like mouthful of world-class sorbet–and it’s a very real deal, with no “natural flavors” added.
Grapes freeze right on their stems. I store mine in big plastic bags, and they last beautifully all winter long. Either serve them right on the stems or pluck them off for your cereal bowl.
With grapes in the freezer I’m never tempted to rush the spring berry season by buying those bizarre large strawberries that have such hard bloodless, hearts–and are grown with chemicals that fowl the earth and sky.
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