Grape juice: a few recipes for cooking at home


Today we will tell you how to make grape juice – creative way to get results at home. Numerous studies confirm the benefits of grape juice, making it a valuable product for health maintenance. The aroma and taste of grape juice vary widely, due to the diversity of grape varieties.

Grape juice, rich in potassium and sugars, effectively replenishes energy reserves and stimulates activity. The sugars it contains, including fructose and glucose, are easily absorbed by the body. Moreover, these components act as powerful antioxidants, helping to normalize metabolic processes in the body.

Excellent options for making juice include grape varieties such as Muscat, Lydia, Baco, Chardonnay, and Sauvignon. However, experienced gardeners believe that the most aromatic and delicious juice can be obtained from grapes grown with their own hands.

Pure grape juice


  • Grapes – 8 kg (any variety can be used)


  1. The grapes should be thoroughly washed under running water and carefully detached from the stems.
  2. Transfer the berries into a spacious container and gently crush them by hand. Avoid mechanical pressure on the grapes to prevent damaging the seeds, which can give the juice a bitter taste.
  3. For storing the juice, prepare half-liter bottles, thoroughly washing them. Sterilization of the bottles is not required, as the juice will be poured into them in an unsterilized form. You will also need a 5-6 liter pot and a funnel.
  4. The juice should be strained: place a clean cloth at the bottom of the pot, set the bottle on it, and carefully pour the juice through the funnel.
  5. Then, water is poured into the pot and brought to a boil. The juice is sterilized for 15-20 minutes after boiling. After sterilization, the bottles are sealed airtight.
  6. Juice is prepared separately from dark and light grape varieties, allowing it to be preserved throughout the winter period in a cool place.

Grape juice using a juicer


  • Grapes: 5 kg (preferably seedless)
  • Water: 300 ml
  • Sugar: to taste


  1. From the specified amount of grapes, you can obtain about 3 liters of juice. Adjust the quantity of ingredients depending on the desired volume of the product.
  2. Carefully select the grapes, wash them, and remove the stems. Avoid using overripe or damaged berries.
  3. Extract the juice using a juicer and let it settle for 1-2 hours. Then strain it through cheesecloth or a sieve to remove any seeds and foam.
  4. Boil the pomace from the juicer in 300 ml of water, then press it again through cheesecloth.
  5. Add sugar to the juice to taste, between 100 to 200 grams, depending on the acidity of the grapes. Heat the juice on a low flame.
  6. Sterilize jars or bottles, pour the hot juice into them, and let it cool in a warm place for a day. After that, the juice is ready to be stored in a cool place.

Non-concentrated grape juice variant

This version is no less good than pure juice. It can be prepared if you don’t have a large quantity of grapes or for those who don’t consume concentrated juice (children, people with digestive system disorders). Unlike the first recipe, remember that you need to wait at least a month for the grapes to fully infuse in water to develop the flavor.


  • 1 cup of grapes of any variety
  • 1/4 cup of white sugar
  • 2 slices of lemon
  • Water
  • Optionally, you can add a sprig of mint


  1. This recipe is for a 2-liter jar. Fill the preheated jars with grapes and add sugar, place 2 slices of lemon in each. Pour in hot boiled water to fill up to 1.5 cm from the top.
  2. Cover with hot lids.
  3. Place in a water bath and process for 20 minutes at a full boil.
  4. Remove the jars, seal with lids, and leave untouched for 12-24 hours until they are completely cool. Check the lids for airtightness.

The article provides detailed instructions on making grape juice at home through three different methods Each method is tailored to different preferences and available resources.

Rate article
Ninja Recipe
Add a comment