Clusters of colorful grapes are commonly seen on many holiday platters, but why not set a sparkling table with frosted grapes? This easy recipe is a must-have garnish for the main meal, to top desserts, or as an attractive finish to an appetizer spread. You can use one type of grape, go two-toned with green and crimson grapes, or seek out wine grapes for fancier occasions.
This frosted grapes recipe with photo was shared with us by the California Table Grape Commission.
Special Diet Notes: Frosted Grapes
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian. It does use egg whites. If you confuse eggs with dairy, you are not alone. For clarification, see this post: Are Eggs Dairy?
For egg-free and vegan frosted grapes, I recommend trying aquafaba as a substitute. You’ll need about 1/4 cup.
- 2 pounds seedless grapes, cut into 2- to 4-inch clusters
- 2 large egg whites, beaten or ¼ cup pasteurized liquid egg whites (see notes in post above for egg-free option)
- 1 cup superfine granulated sugar
- Hold one grape cluster by the stem and brush lightly with egg whites.
- Transfer to rack set over wax paper, then sprinkle with sugar.
- Using fingers, turn cluster to lightly coat.
- Gently shake off excess sugar.
- Repeat with the remaining clusters.
- Let grapes dry, uncovered, at room temperature, for about 2 hours.