How to make grape juice with a blender

The grape juice can be made by directly mixing washed grapes with an appropriate amount of water in the blender, without the need to remove seeds and skins. The main methods for making grape juice include selecting ripe grapes, controlling the water to material ratio, adjusting the gear of the blender, filtering the residue, and refrigeration storage.

1. Choose mature grapes

Use non rotting grapes with deep purple color and plump fruit grains, which have high sweetness and abundant juice. Soak in light salt water for ten minutes during cleaning to remove surface pesticide residues, rinse and drain the water. If you pursue a delicate taste, you can freeze the grapes for one hour in advance. Low temperature can reduce oxidation and discoloration.

2. Control the water to material ratio

It is recommended to add 200 milliliters of purified water for every 500 grams of grapes, as excessive water can dilute the flavor. If you prefer a thick texture, you can reduce the amount of water by one-third or add half a banana to increase the viscosity. Diabetes patients can appropriately increase water to reduce sugar concentration.

3. Adjust the gear of the wall breaking machine

First, use the low-speed gear to crush the fruit pulp, and after 30 seconds, switch to the high-speed gear and continue stirring for two minutes. Grapes with seeds need to be extended for ten seconds to ensure that the seeds are completely crushed and release anthocyanins. The new wall breaking machine can directly select the juice mode to automatically complete the process.

4. Filtering residue

Using an 80 mesh filter can remove most of the pulp fibers and obtain clear fruit juice. Dietary fiber can be retained by using a 40 mesh filter or not filtering. The filtered fruit residue can be mixed with flour to make grape flavored pastries.

5. Refrigerated storage

Fresh grape juice should be refrigerated for no more than 24 hours, and a two centimeter gap should be left when bottling to prevent fermentation and bottle swelling. Adding a little lemon juice can delay oxidative browning. Frozen storage requires small portions to be divided, thawed and shaken evenly before consumption. Grape juice is rich in resveratrol and potassium, but its high sugar content requires a daily intake of less than 200 milliliters. For those with weak gastrointestinal function, it is recommended to heat up to 60 degrees and drink to avoid fruit acid stimulation. When making, celery stems or carrots can be paired to balance sweetness, and it is suitable for hypertensive patients to add celery to increase potassium intake. Long term stored grape juice should be boiled, sterilized, and sealed for storage.