Homemade Grape Soda

Homemade Grape Soda

Looking for a refreshing alternative to store-bought sodas? Try making your own soda with Grape Vines as an accent straw. It doesn’t get much sweeter than this!

Ingredients

1 lb Concord or Thomcord grapes
½ cup Sugar
½ cup Water
Sparkling water or club soda

Directions

Combine the grapes, sugar and water in a large skillet.

Bring to a simmer over medium-low heat and cook for 20 to 25 minutes, until the grapes have softened and broken down. Use a large spoon to smash the grapes against the side of the skillet. Remove from heat.

Place a fine mesh strainer over a bowl. Pour the grapes through the strainer to collect the grape juice concentrate. Press down with a spoon to extract as much liquid as possible from the grapes. Discard the grapes and set the concentrate aside to cool. You should be left with about 6 ounces total.

Fill a glass with ice. Pour 2 ounces of grape juice concentrate into the glass and top off with sparkling water or club soda. Insert a Red Vines Grape Twist into the glass, stir, and enjoy. Store leftover grape juice concentrate in the fridge.

Frankenstein Grape Pastries

Frankenstein Grape Pastries

Frankenstein Grape Pastries

Ingredients

2 Refrigerated pie crusts
½ cup Grape jelly
1 Egg
2 tbsp Water
½ cup Vanilla frosting
2 Drops green food coloring
12 Candy eyeballs
Black icing
Purple sprinkles or crushed chocolate cookies
2 RED VINES® Grape Twistscut into 12 ½-inch pieces

Directions

Preheat your oven to 375F degrees.

Unroll the pie crusts and flatten with a rolling pin. Use a pizza cutter or a knife to square off the edges. Cut the crusts into equal rectangles. Tear away the scraps and roll the crust flat to cut more rectangles. You should end up with 12 rectangles total.

Make an egg wash by whisking an egg with 2 tablespoons of water in a small bowl.

Set half of the pie crust rectangles on a baking sheet lined with parchment paper. Add a spoonful of grape jelly to the center of the rectangles. Then brush the edges with egg wash.

Brush the edges of the other six pie crust rectangles with egg wash. Lay them on top of the jelly topped pie crusts with the egg wash side facing down.

Use a fork to crimp and seal the edges of the two pie crust rectangles together. Brush the top of each pastry with egg wash and prick each with a fork a few times. Bake for 15 minutes, or until the tops of the pastries are light golden and slightly crisp. Transfer the pastries to a cooling rack.

Scoop the vanilla frosting into a bowl and stir in a few drops of green food coloring. When the pastries are cool, spread the top of each with the green frosting. Add two candy eyeballs to each pastry. Draw on the eyebrows and mouth with black icing and coat the top half inch of each pastry with purple sprinkles or crushed chocolate cookies.

Place two Red Vines Grape Twist pieces on either side of the pastry just below the mouth. Serve immediately.

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Ingredients

1 RED VINES® Grape Twistschopped into small pieces
1 cup Water, divided
1 tbsp Honey
Pinch of salt
1 cup Flour
2 tsp Baking powder
1 tbsp Sugar
¼ tsp Salt
1 cup Milk
1 Egg
½ tsp Vanilla extract
2 tbsp Grapeseed oil
Cooking spray
Sliced banana and blueberries, for topping

Directions

Combine the Red Vines Grape Twists and ¼ cup of water in a saucepan. Bring to a simmer over low heat, stirring frequently to prevent the candy from sticking. When the liquid has cooked off, add ½ cup of water and continue to simmer until the Grape Twists are very soft, about 15 minutes. Remove from heat.

Scoop the melted Grape Twists into a blender and add ¼ cup water, 1 tablespoon of honey, and a pinch of salt. Blend until the mixture is smooth. Set aside.

To make the pancakes, add the flour, baking powder, sugar, and salt to a large mixing bowl and whisk to combine.

In a separate bowl, combine the milk, egg, vanilla extract, and oil and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until the batter is lump-free.

Mist a skillet with cooking spray and warm over medium heat. Pour a quarter cup of batter into the skillet and cook until small bubbles appear and burst on the top of the pancake, about 2 minutes. Flip and cook another 1 to 2 minutes, until golden brown on both sides. Repeat with the remaining batter.

Transfer a stack of pancakes to a plate and drizzle with Red Vines® Grape Twists syrup. Garnish with sliced banana and blueberries.