Whole Grape Juice: (North-Arcot Sytle)

Ingredients:

Deep Purple grapes(small ones, seedless) 1/2 kilo
Sugar 6-8 teaspoons
Warm water.

Method:

Wash and clean grapes thoroughly. Remove their stem off.

Now allow them to stand in warm water for atleast 5 minutes. This way.....its easy to peel them.

Slowly....starting from the stem end of each berry, try to tear off the skin. One should do this very gently, with extra care. The pulp should be whole and full at the same time. If you feel odd in peeling......make the grapes to stand in warm water, for some more time. Make sure that you are not actually cooking grapes here. Its just....to help peeling the skin off.

Well......after doing so....to all the grapes. Reserve 1/2 of it.....maybe refridgerate it.(1)

The other half peeled grapes should be made into puree. Blend it really long......to extract more juice. One could use limited cold water for this purpose. Then......filter them. Make sure the juice is super thin and free from fibre. Refridgerate these too.(2)

Coming next.....bring the sugar to syrup consistency, by heating them with 1/2 cup water. When the sugar is syrup-y enough.....refridgerate them too.(3)

After 2 hours or so. Bring all the three items from the fridge and combine together. Mix them thoroughly. Let there be a good blend.

Add further crushed ice to this and serve chilled in short goblets. This grape juice can be served as starter.

I learnt this recipe in my home town 'Vellore-North Arcot district'. Though I dont know how the actual recipe is.....yet i figured it out, its conveincing though!

Though this juice is actually from purple grapes.....it wont have any deep purple color......and still one can enjoy....actually biting the grapes in their juice, without having trouble in chewing skin again.