Pick five pounds of white concord grapes.
Pull off the stems and put them in a large pot with a couple cups of water.
Heat to boiling and moosh with a potato masher.
Simmer for 20 minutes. Looks like pea soup. Smells delicious.
Strain through a fine colander.
Measure the liquid and return to the pot. For each quart, add about 1/2 cup sugar. Simmer.
Freeze in small containers. Label it so you can remember what the heck you made last September. Dilute 1:1 with water to serve.
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