Sweet and Salty Frozen Grapes
Updated Aug. 7, 2025
- Total Time
- 15 minutes, plus 6 hours’ freezing
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes, plus 6 hours’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds red or green seedless grapes off the stem, washed and dried
- 1tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice
- 2teaspoons sugar
- 1teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip)
- Kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (6 servings)
86 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 1 gram protein; 282 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add grapes to 1-gallon zip-top bag (1½ 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).
- Step 2
In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.
- Step 3
Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.
- Step 4
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.)
- For a sharper heat, use ¼ teaspoon cayenne pepper or ½ teaspoon Italian crushed red pepper in place of the mild chile flakes.
Private Notes
Comments
serving these in an ice bowl might be a good idea...get two bowls, make sure one is a little smaller...fill the bigger bowl (if they're clear bowls you can throw in some flowers) and carefully place the smaller bowl into the water...you might have some overflow so be careful...center the bowl and secure it with two large rubber bands...putting pie weights in the top bowl helps too...let it freeze and you'll have a nice serving bowl for the grapes. (I make an ice bowl to hold hard boiled eggs for our Seder each year)
Can one use Tajin seasoning instead? Tajin is a combination of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime
@33rdjuly Thanks for sharing this idea. one hint: Put a plate under the bowl before placing it on the serving table if the temperature is warm. I forgot to do that once and I regretted that!
This was a revelation! I’ve been freezing grapes for a long time but the coating elevated them to another level. I froze the grapes on a baking tray, then made the topping, tossed the frozen grapes with the topping in a bowl and put the grapes back in the freezer in a storage box. I didn’t have plastic bags available but maybe this approach would work as an alternative for folks concerned with single use plastic bags.
You simply cannot imagine how good these are before you try them. This is my second time making them in a week. I’ve been craving them for days.
When I poured the mix over frozen grapes, the mixture got frosty. When I poured the mixture over the grapes and then froze them, they got that slurry. Both ways are tasty, the former looks nicer, but I liked the slurpiness of the later.