Moroccan Grape Juice Recipes

MOROCCAN GRAPE JUICE

Steps:

• Mix together everything except for the ice cubes and mint.
• Chill and when ready to serve pour the juice over ice cubes and garnish with fresh mint leaves.

HOW TO MAKE GRAPE JUICE (5 METHODS)

Steps:

• Rinse and de-stem the grapes, removing any broken/shriveled ones (or ones that appear under or overripe) as you go.
• Simply transfer the washed grapes to the chute of your juicer and allow it to do all the work for you.The machine will naturally strain the pulp and seeds, so the juice is immediately ready to use (or freeze).
• Transfer the grapes (in batches if necessary) to your food processor or blender and puree until as smooth as you can get (this may take up to 2 minutes).
• If you don't mind a pulpy juice, enjoy it immediately as is. Otherwise, strain the juice through a sieve/nut milk bag first.It may help with the blending to add a small amount of water to the jug (start with ½ cup of water).
• Transfer the washed grapes to a large bowl or container.I recommend using a flat bottom container (like a saucepan shape) to make the mashing easiest and get into all the corners.
• Using the potato masher, mash the grapes as much as possible into a fine pulp to release the grape juice.
• Pour the juice through a strainer or nut milk bag to strain it from the pulp.For a higher juice yield: mash the grapes in a large, heavy-based saucepan. Then, after step 2, gently simmer the mixture of medium to medium-low heat for 8-10 minutes, stirring and mashing occasionally (this step softens the grapes to make them more easily mashable). Then strain the mixture through a sieve or nut milk bag.
• Working in batches, add your grapes to the nut milk bag and squeeze with your hands, using your fingers to help crush and work the grapes to extract the juice.To help extract more juice, you could first place the grapes in a large Ziplock bag and bash them with a rolling pin or similar heavy tool. Then transfer them to the nut milk bag to finish the squeezing process.
• Add all the washed grapes to a large, heavy-bottomed saucepan and add just enough water to cover the grapes.
• Heat over medium-high heat until the water boils, then immediately reduce it to a gentle simmer for around 10 minutes, or until the skins start to burst and the liquid is a deep purple (if using red/purple grapes). Make sure to stir the grape mixture occasionally and gently mash the grapes with your spoon.
• Allow the mixture to cool slightly before straining through a sieve or nut milk bag, pushing/squeezing the grape to extract as much juice as possible.You could also leave it overnight to naturally drain (in the refrigerator) and then do a second quick strain in the morning.
• To store in the refrigerator: to consume the maximum nutrients from the juice, it's best to enjoy it immediately. However, homemade grape juice will last 5-7 in airtight jars/jugs in the refrigerator.After that, it will begin to ferment (still edible, but will turn sourer and have some carbonation). When left too long, the juice will become vinegar.Can you freeze grape juice? While it's technically possible, the thawed juice tends to lose quite a bit of flavor, so it isn't something I recommend.

MUSCADINE GRAPE JUICE

Steps:

• Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes.
• Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar.
• Fill each jar with boiling water.
• Add lids and rings; hand tighten.
• Process in hot water bath for 10-15 minutes.
• Remove and cool on wire rack.
• Store jars for 2-3 weeks.
• Strain juice and grapes through cheesecloth-lined colander into bowl.
• Chill or proceed with jelly making.