Grapes with Minted Moscato Syrup


Summer cooking is all about quick and easy, and this recipe fits the bill. Assorted colored grapes are marinated in a sweet Moscato wine syrup enlivened with fresh mint. Arrange the ice-cold grapes in a pretty goblet (or a half melon), and dessert is served!


1 cup Moscato wine
1/3 cup Sugar
3 tablespoons fresh mint (cut into thin ribbons, or chiffonade)
3 cups Earthbound Farm Organic Seedless Grapes (red, green or both, cut in half)
1 bunch Mint sprigs (as garnish, optional)


Place the wine and sugar in a small saucepan over medium-high heat. Stir until the sugar dissolves, then raise the heat to high. Boil the syrup for 2 minutes. Transfer the syrup to a bowl and let it cool for 5 minutes. Add the grapes and the mint. Toss gently to coat.

Refrigerate the fruit mixture for at least 4 hours or up to 8 hours.

To serve, divide the grapes among 4 goblets and add a tablespoon or two of the syrup to each serving. Garnish with mint, if you like. Serve cold.

Subscribe to Comments for "Grapes with Minted Moscato Syrup"