- TOTAL TIME: 30 MIN Plus chilling
- SERVINGS: 8
In this delightfully fizzy cocktail, David Page showcases the fruitiness of just-pressed grape juice, blending it with dry sparkling wine to keep it from tasting too sweet.
- 4 pounds red grapes, stemmed
- One 750-milliliter bottle dry sparkling wine, such as Prosecco, chilled
- 8 mint sprigs
- Thinly slice 1 cup of the grapes and refrigerate. In a food processor, coarsely chop the remaining grapes in batches. Transfer the chopped grapes to a saucepan and bring to a simmer. Cook until the grapes have released most of their juice, 5 minutes.
- Working in batches, strain the grape juice into a bowl, pressing hard on the solids. You should have about 3 1/2 cups of juice; refrigerate until cold.
- Divide the sliced grapes equally among 8 Champagne flutes. Pour the chilled fresh grape juice into the flutes and top with the sparkling wine. Garnish each drink with a mint sprig and serve right away.
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Congratulations to Mei Lin, winner of Top Chef Season 12.