cups dry Champagne or sparkling wine at room temperature
1/4
cup granulated sugar
1
tbsp lemon zest, plus more for garnish
2
tbsp superfine sugar
Directions
1.
Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.
