Sour lime frozen grapes
Grapes tossed in lime juice and a little sugar, then frozen into tangy, sorbet-like bites that taste like sour candy and are mostly fruit.
- 130 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $0.73 a serving
- 110 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- 3 cups grapes, seedless, red or green
- 1 lime, zested and juiced
From your pantry
- 2 tbsp sugar
Each serving has about 110 calories, 1 g protein, 28 g carbs and 0 g fat, and costs about $0.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Pull the grapes off the stems, them, and dry them very well on a towel.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: Dry grapes freeze as separate bites. Wet ones freeze into one big clump.Line a with .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the grapes with the lime , lime juice and sugar in a bowl until they’re glossy and coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Spread them on the pan in one layer so they don’t touch.
Freeze for at least 2 hours, until hard all the way through.
Timer: 120 min
Tip them into a freezer bag and eat them straight from the freezer, for up to 1 month.
Dolly’s tip: Give them a minute on the counter before you bite. Straight from the freezer they’re very hard.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
