Pulpy Grape Juice/Arabian Grape Juice

Ingredients:

Black Grapes – 1/2 kg (sour grapes with seeds)
Sugar – 1 1/2 cups ( 1 cup = 120ml cup measure; adjust depending on taste)
Water – 1 litre
Salt a pinch

Method I:

1. Wash grapes and boil with 2 cups of water until grapes start floating on top.
2. Turn off the heat and let it cool.
3. Separate the skin of grapes from the pulp and seeds. The skin will float on top, the pulp in middle and the seeds will be at the bottom of the vessel. You might however have to lightly squeeze the pulp to separate the pulp which are still holding onto their skin.
4. Blend the separated grape-skin along with sugar.
5. Pass this through a fine colander adding a cup of water.
6. Add this extracted juice to the grape pulp and a pinch of salt.
7. Serve chilled.

Method II:

1. Wash grapes thoroughly.
2. Squeeze out the pulp out of each grape. Keep the skin of grapes aside
3. Pinch each pulp to remove the seeds. Keep the pulp aside.
4. Now boil the skin of grapes with sugar and 2 cups of water. Boil for 5- 10 minutes and let it cool down completely.
5. Using a juicer blend the boiled skins of grape, adding remaining 3 cups of water as required. If your juicer does not strain out the shredded skin, pass this liquid through a fine colander to separate the liquid.
6. Mix this collected liquid with the pulp ans a pinch of salt.
7. Serve chilled.