I want to introduce you to a recipe that’s a game-changer in the world of snacks and appetizers – Sugared Champagne Grapes. It’s not just a dish; it’s an experience. Imagine the burst of flavors as the tartness of green grapes meets the bubbly sweetness of champagne, all wrapped in a crystal-like sugar coating. Intrigued? Grab your ingredients and let’s get ready to sprinkle a little sugar-coated magic in your kitchen.

Sugared Champagne Grapes Ingredients

Champagne
Green Grapes
White Granulated Sugar
**Scroll to Printable Recipe Card below for detailed amounts!

How to Make Sugared Champagne Grapes

Prep Time: 15 Minutes
Rest Time: 12 Hours
Freeze Time: 2 Hours
Total Time: 2 hours 23 minute
Servings: 2 cups

Make sure your grapes are washed well.
Place your grapes in a medium bowl and pour the champagne over them until they’re just covered.
Cover and place in the fridge for at least 12 hours.
Place half of the sugar in a small bowl.
Remove the grapes from the fridge and using a slotted spoon, scoop them out, let them drain and place them in the sugar.
I only do about 10 grapes at a time, or less, when I toss them in the sugar. Get the grapes nice and coated before placing them on a plate, making sure not to pile them on top of each other.
When your sugar starts to get clumpy and doesn’t coat the grapes well, toss it and replace it with the remaining sugar.
Place in the freezer, once finished coating in sugar, and let freeze for 2 hours, or until frozen through.
Remove, serve, and enjoy!

Storage and Reheating Instructions

How to Store Sugared Champagne Grapes:

Storing your Sugared Champagne Grapes is simple. If you find yourself with leftovers place them in an airtight container and store them in the fridge. They’ll keep their delightful flavor for up to a week.

Helpful Tips & Substitutions

Can this be Frozen?

Absolutely! In fact, freezing these grapes not only enhances their texture but also extends their life. Once you’ve coated the grapes in sugar, just pop them into the freezer for about 2 hours, or until they’re frozen through. They can be stored in the freezer for up to a month.

Can this be made ahead of time?

Sugared Champagne Grapes are the perfect make-ahead treat for any occasion. Prepare them a day or two in advance, and you’ll have a ready-to-serve, hassle-free appetizer or snack. Just remember to add the sugar coating and freeze them closer to the time of serving to maintain the best texture and flavor.

Substitutions & Variations

Grape Varieties: While green grapes are recommended for their tartness, feel free to experiment with red or black grapes for a sweeter twist.
Champagne Alternatives: No champagne? No problem! Try prosecco, sparkling wine, or even a non-alcoholic sparkling grape juice for a family-friendly version.
Sugar Options: Swap white granulated sugar with coarse or colored sugar for a fun twist. For a healthier version, dust with a light coating of powdered stevia or erythritol.

Helpful Cooking Notes

The longer the grapes soak in champagne, the more pronounced the flavor. However, don’t soak them for more than 24 hours to prevent them from becoming too mushy.
You do not have to freeze these, they can be served once they’re coated. Of course, they’re more fun frozen and frozen grapes last longer when sitting out for parties.
If you don’t want to waste the sugar, you can always use it in your baked goods, because it’s just champagne infused sugar. It’s perfectly usable, just with an adult twist.

Try Some of our Other Favorite Appetizer Recipes

Sugared Champagne Grapes

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Prep Time 15

Rest & Freeze Time 14

Total Time 14 15

Servings cups

Calories 441 kcal

Discover how to make Sugared Champagne Grapes. Perfect for parties or a snack, these grapes are a delightful blend of tart and sweet.

INGREDIENTS

2 ½ cups Champagne, or enough to cover all the grapes and soak
2 Cups Green Grapes
½ Cup White Granulated Sugar

INSTRUCTIONS

Make sure your grapes are washed well.
Place your grapes in a medium bowl and pour the champagne over them until they’re just covered.
Cover and place in the fridge for at least 12 hours.
Place half of the sugar in a small bowl.
Remove the grapes from the fridge and using a slotted spoon, scoop them out, let them drain and place them in the sugar.
I only do about 10 grapes at a time, or less, when I toss them in the sugar. Get the grapes nice and coated before placing them on a plate, making sure not to pile them on top of each other.
When your sugar starts to get clumpy and doesn’t coat the grapes well, toss it and replace it with the remaining sugar.
Place in the freezer, once finished coating in sugar, and let freeze for 2 hours, or until frozen through.
Remove, serve, and enjoy!

NOTES