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Champagne Grapes

Champagne Grapes
From Self magazine

2 lb red seedless grapes
3 cups dry Champagne or sparkling wine at room temperature
1/4 cup granulated sugar
1 tbsp lemon zest, plus more for garnish
2 tbsp superfine sugar

  1. Cut grapes into small clusters of 2 to 4 grapes each.
  2. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves.
  3. Add grapes, cover and chill 8 hours.
  4. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.
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