By Ellen Mary
1. Rinse the grapes and carefully detach them from the stem. Get rid of any old, diseased or unripe grapes
2. Use a potato masher to crush the grapes in a large bowl to release all of that sweet juice
3. In a saucepan slowly heat the mashed up mixture on a medium heat for about 10 minutes and allow to simmer. Stir frequently to ensure they don’t stick at the bottom
4. Place a sieve over a large bowl and pour the mixture into the sieve, which will catch all of the grape skins as the juice drips through to the bowl underneath
5. Do this one more time to make sure there is as little sediment in the bowl as possible
6. Leave in the fridge overnight, ready for a fresh glass in the morning. If you notice a lot of sediment, give it one last sieve
Recipe published in Feast, issue 09.