Regular readers will be aware of the vines in the back garden. This afternoon, Karen took a grape and bit into it. She was pleased with the flavour, so we decided to do something about it.
(lots of photos in this one…)

↑ They start off like this. They’re not going to stay this way forever.

↑ This is how many we picked. We had no idea how much juice this would make, but we’re about to find out.

↑ The first stage in the process is to wash them in the sink. This is Karen’s job.

↑ As you can see. She then strips them from the stalks (the green ones tend to hang onto the stalks, which is splendid news) and places them in the white bowl to her left.

↑ I get the best job, naturally, which is feeding the grapes into the juicer and collecting the juice into this jug. A huge mess is made.

↑ After the juicing process, there’s still a lot of gunk in this jug.

↑ A lot of gunk.

↑ Strain, strain, and re-strain. Really. Just keep straining and straining and straining, and you’ll get there eventually. We also strained the pith out of the juicer, and did manage to get a fair amount of extra juice from it.

↑ After umpteen brajillion strainings, you get this beautiful output. Most pleased.

↑ Use shot glasses to sample small quantities, adding extra ingredients until you get the flavour you want. We decided that one level teaspoon of honey per 50ml of juice was perfect.

↑ Multiply up as appropriate, and apply the appropriate quantity to the original juice, though it’s probably best to add a little less than you think you need, and test it before going the whole hog.

↑ Stir thoroughly and refridgerate.