I’m still obsessing about California grapes, after my lucky evening with Tyler Florence courtesy of the California Table Grape Commission. The lovely grape people sent me home with a huge box of red, green and black grapes. No big parties scheduled this weekend – what to do? I was thinking about grape granita, but my freezer, as usual, is completely full, and I couldn’t figure out how to make room for the metal pan.

So I made fresh grape juice. We don’t drink much juice in general, but the husband really likes it. I hesitate to call this a recipe – it’s so easy. I can imagine that some people would want to add sugar, but I didn’t. Use any combination of grape colors, but (duh) the more red and black grapes you use, the more vibrantly purple the juice will be. I had seedless grapes, but you could probably use seeded ones too, since you’ll be straining.

Think grape juice only comes in a bottle? Try this fresh version and you’ll never go back.


1 pound seedless California grapes, any combination of red, green and black

about 1/2 cup water


Fill the jar of your blender 3/4 of the way with grapes and add a splash of water. Blend on high at least 1 minute. Strain through a fine-mesh sieve over a large bowl, pressing down on the solids in the strainer with a large spoon to extract every last bit of juice. Serve chilled.


Prep time: 5 mins Cook time: Total time: 5 mins Yield: about 2 cups