Easy Frosted Grapes


Clusters of colorful grapes are commonly seen on many holiday platters, but why not set a sparkling table with frosted grapes?

Easy Frosted Grapes Recipe

This easy recipe is a must-have garnish for the main meal, to top desserts, or as an attractive fresh flavor addition to an appetizer spread. This frosted grapes recipe was shared with us by the California Table Grape Commission. For more recipes (keep in mind that not all will be dairy-free), see their website.

Special Diet Notes & Options: Frosted Grapes

This recipe is naturally dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free and vegetarian. It does use egg whites. If you are someone who confuses eggs with dairy, you are not alone. For clarification, see this post: Are Eggs Dairy?

For Egg-Free / Vegan: We have not tested an egg-free version of these frosted grapes, but the key here is seamless adhesion. For a short-term frosting, the grapes can be tossed in lemon or lime juice. Another option might be to trial using an egg replacer – they do tend to add a small amount of binding power that can mimic egg whites.

Frosted Grapes
Prep time
Total time
Serves: 2 pounds
  • 2 pounds seedless California grapes, cut into 2- to 4-inch clusters
  • 2 large egg whites, beaten or ¼ cup pasteurized liquid egg whites (see notes in post for egg-free ideas)
  • 1 cup superfine granulated sugar
  1. Hold one grape cluster by the stem and brush lightly with egg whites.
  2. Transfer to rack set over wax paper, then sprinkle with sugar.
  3. Using fingers, turn cluster to lightly coat.
  4. Gently shake off excess sugar.
  5. Repeat with remaining clusters.
  6. Let grapes dry, uncovered, at room temperature, about 2 hours.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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