• 4 lbs of fresh grapes


  1. Start with the grapes. Whenever you buy grapes do take a look at them properly. Freshly ripped fruits are firm and plump. If they appear mushy or very soft, avoid them. Also, avoid fruits that appear shriveled. These small grapes can become bruised or broken because of transportation also. When you get them, first rinse and wash them properly. Do this before de-stemming them. This makes it easy. But, you can even do that after destemming, as you prefer.
  2. Prepare a big pot. Take a heavy bottomed pot with a lid, about the size of 5 quarts. Put it to medium heat. Put the grapes into it and start mashing with a potato masher. Now, cover the pot properly and bring the contents to boil. After that, let it simmer for like 11 minutes or so.
  3. Let it cool down. Now, turn off the heat and let the contents cool down a little. It can take between couples to four hours. DO not refrigerate it directly. Cooling it suddenly right after heating makes the taste bland. DO not pour water to it. If you wanted to thin it, add some water before when it was boiling.

  1. Strain the juice. Use a cheesecloth-lined sieve because it gives a fine blend of the juice without the particles. Try to catch as much as juice as possible by twisting and wringing the grapes in the cloth. It is possible the grapes will stain your hands, but they will go off in a day or two.
  2. Let it cool down in a refrigerator. Store them in bottles for use. You can do this once a week depending on your consumption. The grape season is the best to take this with you. Shake well before serving.


  • This is an antioxidant-rich beverage that can be stored for days at ease. But, since it is easy to make, always go for fresh. Add some salad with it for a proper breakfast.
  • Grape juice is best when thick and pulpy. You can dilute it with water if you like because the texture is quite thick when prepared. If the grapes are really sweet, do not add sugar.