Arabian Pulpy Grape Juice Print Recipe Arabian Pulpy Grape Juice Refreshing Grape Juice with deliciously sweet pulpy grapes, perfect for those summers! Course Cool Drinks Cuisine South Indian Prep Time 30 minutes Cook Time 30 minutes Servings litres Ingredients 1/2 kg Paneer Drakshai/Grapes125 grams Sugar2.5 litres Water Course Cool Drinks Cuisine South Indian Prep Time 30 minutes Cook Time 30 minutes Servings litres Ingredients 1/2 kg Paneer Drakshai/Grapes125 grams Sugar2.5 litres Water Instructions In a large pot, bring about a litre of water to boil. Add grapes to it. As the grapes come to a boil, the skin breaks and they begin to float on top. Remove from heat and drain the grapes. Reserve the water. In another pot, have about 1.5 litres of cold water. Drop the blanched grapes into it. Let it cool down a bit. When pressed between fingers, the pulp slides out and carefully remove the seeds. Preserve the skin and seeds along with the water. Store the grape pulp in the fridge while making the juice. Now take all the grape water in the large pot along with the grape skin and seeds. On medium flame, let it come to a boil. Add 1/2 cup or 125 gms of sugar and mix well. Keep the juice boiling for about 15-20 mins on medium flame until it is slightly reduced and turns a deep violet. Strain the grape skin/seeds and refrigerate the juice until ready to serve. Mix the grape pulp and juice before serving. Serve cold. For longer storage period, place in airtight container in the fridge. Note – It best to use the seeded variant of grapes for this recipe as they are naturally sweet. If not available, seedless varieties can be used. Add sugar as per preference. 1/2 cup of sugar was sufficient for 2.5 ltrs of water which turned into almost 2 ltrs of juice. If the grapes are too sweet, a drizzle of lemon juice could be added. Related Post navigation Whole Wheat Oatmeal CookiesDal Dhokli | Gujarati Special Dal Dhokli Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.