Ingredients:

  • 2 lbs (900g) seedless green grapes, washed and thoroughly dried
  • 1/4 cup (30g) granulated sugar
  • 2 tablespoons (15g) citric acid
  • 1 teaspoon (2g) fruit pectin (optional)
  • 1/4 teaspoon (1g) lemon zest, finely grated

Instructions:

  1. Wash and thoroughly dry the grapes. Spread them on a baking sheet lined with paper towels to ensure complete drying.
  2. In a small bowl or spice grinder, combine the granulated sugar, citric acid, fruit pectin (if using), and lemon zest. Pulse or grind until the mixture is a fine powder.
  3. Place the dried grapes in a large bowl. Sprinkle the sour patch coating over the grapes, a little at a time, gently tossing to ensure even coverage.
  4. Spread the coated grapes in a single layer on a baking sheet lined with parchment paper or a silicone mat. Chill in the refrigerator for at least 30 minutes, or up to several hours.
  5. Remove from the refrigerator and serve immediately. Enjoy the sweet and sour burst!