I decided to do something with the frozen grapes in the freezer. We were not eating them as quickly as I expected so I decided to figure out what else I could do with them. I chose to make juice. Remember that saying, when life gives you lemons, make lemonade. Well, life gave me grapes and I am making grape juice.

As I was smashing the grapes, imagining that I was making wine the old-fashioned way, I wondered why I’d not tried this before. Was it fear of making a mistake or was it simply just unknown? I believe that is a question that we have to ask ourselves each day as we make decisions; why am I making this choice? Am I taking the easy road to just come up with a solution so I can check it off of my to-do list or am I not aware of other alternatives? Once we determine who we really are (our personal brand), then it is necessary to make choices about how we will express that brand. Fear can hold us back from really recognizing, embracing and expressing our true selves and more importantly, the strength that fuels our passions. We talked in an earlier post about change now being the constant, but with that new constant comes a point at which fear is overtaken by passion and courage. Our world changes everyday and who we are plays an important role init s and our own development. So, today, I encourage you to recognize a fear and choose to embrace it rather than hide behind it because at some point, you will have to make a choice and wouldn’t you rather enjoy life and drink yummy grape juice than just stare at a bag of frozen grapes every time you open the freezer. By the way, I am drinking my grape juice right now, it’s delicious.

Grape Juice (from http://simplyrecipes.com)

Ingredients

Equipment needed

  • A colander for rinsing the grapes
  • 1 large, 12-quart pot
  • 1 large 6 or 8-quart pot
  • A very large fine mesh sieve, or cheesecloth

Method

1. Pick the grapes. (I picked mine at the grocery store) Get a large basket, wear long sleeves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.

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2. Wash and de-stem the grapes. Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.

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3. Mash the grapes. With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.

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4. Cook the grapes. Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don’t stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.

5. Prepare sieve or cheesecloth. Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over.

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6. Strain grape mixture. Ladle grape mixture over sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.

7. Finishing. Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!

* Note that the grape mash can be composted.