green grapes.

sweet and sour frozen grapes.

INGREDIENTS

1 ½ pounds red or green seedless grapes off the stem, washed and dried
1 tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip)
Kosher salt (such as Diamond Crystal)

METHOD
Add grapes to 1-gallon zip-top bag (1 ½ pounds of loose grapes fit perfectly in a gallon-sized zip-top bag, allowing them to freeze in a single, even layer—no need to transfer them from a baking sheet to a storage container).

In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.

Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.

Lay the zip-top bag flat in the freezer and freeze for at least 6 hours (ideally overnight), until grapes are frozen solid. Remove from the freezer and toss around to loosen them in the bag before tipping them into a bowl. Serve immediately. (Frozen grapes can be stored in the freezer for up to 6 weeks.)

Tip: For a sharper heat, use ¼ teaspoon cayenne pepper or ½ teaspoon Italian crushed red pepper in place of the mild chile flakes.