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1
Add gelatin to about 30 ml of water.
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2
Peel the grapes with a paring knife...
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3
...Then cut a slit into the grapes, and remove the seeds carefully.
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4
To preserve the color, it is good to sprinkle a bit of lemon juice.
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5
Chill in the fridge.
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6
Add water to a pot, heat on low, and dissolve the sugar.
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7
Add wine and gelatin and dissolve.
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8
Turn off the heat, and add lemon juice.
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9
Place the bowl into ice water, and let cool.
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10
Place the muscat grapes into champagne glasses, then add the mixture from step 3.
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11
Chill in the fridge for 2~3 hours, and serve!
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12
After removing the seeds, if you cut off the brown tops where the stem and fruit meet, it will turn out prettier.
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13
Tip: There shouldn't be dirt on the grapes Lightly rinse the grapes if needed.
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14
I used Queen Alexandria variety muscat grapes.
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15
95% of the national total this variety are grown in Okayama prefecture.
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16
Thy are painstakingly grown in greenhouses without being touched by rain.
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17
This is made with Kyoho grapes and wine.
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18
For you wine lovers, you can add 100ml of wine to 250 ml water.
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19
Boil the wine well when serving this dessert to children.
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20
This is Kyoho grape and red wine jelly.
