Freezing

Grapes freeze well. Their skins are firm enough to keep them separate, preventing them from needing to be frozen individually. But I still do, just to make sure I don’t get a gallon-size lump of frozen grapes. When thawed, I use them in just about any of the aforementioned recipes except the raw ones. They also make great ice cubes for champagne cocktails or an added twist to a gin and tonic.