Loretta Sebastiani

Loretta Sebastiani
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Fresh grapes in white wine
( Uva giulebbata al vino )

Authentic Italian recipe

difficulty: medium

time: preparation: 36 hours
cooking: about 1 hour

calories: (kCal)

Ingredients

  • 1 kg (2 1/4 lb) rosé grapes, firm but ripe
  • 750 g (1 2/3 lb) sugar
  • Dry white wine
  • Glass jars, well washed and dried
Difficulty:
medium difficulty
Time:
preparation: 36 hours
cooking: about 1 hour
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version (123 download).

Wash and dry gently the fresh grapes you've chosen.
Removes the berries from their stalks and cut them in half.
Using the tip of a small knife, pick out their seeds.
Arrange them in a large bowl and cover with the dry white wine.
Store for 36 hours, after covering the bowl with a cloth.
Remove the berries with a skimming ladle.
Add to the wine the same quantity of cold water and sugar. Bring to the boil; when the mixture begins boiling, lower the heat to just simmering point, cover and leave to cook until the sauce is thickened (you can taste the sauce in this way: let a sauce drop fall over a cold dish; the drop has to set quickly).
At this point add the berries and keep on cooking for about 15 minutes.
Remove the berries with a skimming ladle and arrange them in a glass jar.
Thicken the syrup for some minutes and cover the fruit in the jar with it .
Let the fruit cool and then cork hermetically.

Note

  • - You can enjoy it as a dessert or you can garnish ice creams, puddings or Italian "panna cotta" (cooked dairy cream).

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