On Thursday I impulse purchased a bin of grapes. They were up at the front and the first I’d seen this year. However, if we were hosting a tarts and vicars party, I’d be the vicar. I mean, if these grapes and I were playing Othello after school, they’d flip a desk when I won. What I’m trying to say is, they were sour grapes.
I was going to make the ever-popular granita, but decided to mold the ice chips and make grape popsicles instead. My dad used to make orange juice popsicles and, though they seemed miraculous and were quite tasty, I always ended up sticky. Real sticky. Post-waffles sticky. I’m pleased to report that the technology has improved—our new 21st century popsicle molds come equipped with a juice catcher and spout!
For the popsicles, make a simple syrup of a ½ cup sugar dissolved over heat in two cups of water. Next time, I’m trying honey. Wash grapes and remove from stem (I had two cups of grapes before processing). Blend and pass through a sieve. Combine syrup with grape puree. Pour into molds and freeze.
The popsicles are delicious, sweet but with a strong acidity and general grapiness. There’s nothing like an icy fruit pop on a warm summer night.