grape lemonade

this drink remedies two problems i have with processed grape drinks.  first, i think grape flavoring is gross – tasting nothing like natural goodness of grape juice – because the “grape flavor” is simply a chemical compound that is synthesized in a laboratory.

secondly, most drinks you buy in a supermarket are loaded with sugar or high fructose corn syrup, which can give you a sugar rush and subsequent sugar coma like nothing else.  i usually sweeten lemonade with organic sugar, maple syrup or agave, but i enjoy it so much more when i can sweeten it naturally with fruit.

apples, pineapple and grapes are so sweet that they can completely replace sugar.  plus, drinks that are naturally sweetened with fresh juice have more vitamins, minerals and active enzymes.  they are light tasting and make you feel refreshed.  but the best part is that you don’t even need a juicer to enjoy this fresh juice drink.  you just need a blender and strainer.

enjoy this lemonade with friends, because it’s so fresh it won’t keep long.  and because it’s so tasty, that shouldn’t be a problem.

grape lemonade
1 c lemon juice
6 c water
6 c red seedless grapes

first, juice your lemons.  if you have a juicer you can cut off the rinds and pop them in, but they are really simple to juice by hand too.  you just need a reemer or anything else made to juice citrus.  just remember to strain out the seeds.

wash and pluck your grapes off the vine, discarding any that are too soft or old.  i used red redless grapes, but you could definitely use white ones too.  having seedless grapes makes them easier to blend, but if you have a strong blender then you won’t have to worry about that.

if you have a juicer you can juice the grapes too and mix the juices and water together.  if you are using a blender then blend the lemon juice, water and grape in small batches, straining the mixture as you go.  you can discard the pulp if you’d like, it’s a little bitter.  but, it is mostly fiber and red grape skins are notorious for containing resveratrol, a natural anti-cancer, anti-inflammatory compound.  so you could find a way to use the pulp, like blending it into a smoothie or baking it into muffins.

and that’s all!  serve immediately, if possible, or chill right away.  but it should all be enjoyed within 2 or 3 days at the most because it’s so perishable.  make it while there are still warm summer days!

yields about 6 servings