Another Way to Keep Hydrated Before the Fast:Frozen Grape Granita

Hey KS Fans,

I hate drinking water and it is very hard for me to get my 8 cups of recommended water a day. Before a fast day, it is real torture on my part, to constantly remind myself and drink the water I am going to need to get through the fast day ahead.

As it happens, many years ago I was told that If I eat frozen grapes through out the day before the fast, I will be helping myself keep hydrated as well. Something about grapes and their high water content – especially when frozen, aids in the hydration of your body.

Mind you, this is not by any means, a substitute for drinking water! But if I don’t manage to swallow down my 8 cups or more – I know that I have at least full filled it with eating frozen grapes. This week I made this delicious frozen grape granita ices using the light Kedem grape juice method – and plan on serving it at my Seudah meal pre-fast.

This also makes a beautiful non-fast dessert to serve for a regular meal.

Keep Hydrated!


Frozen Grape Granita

  • 2/3 cup water
  • 2/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 cups green seedless grapes, stemmed (about 1 pound)
  • 3 cups red seedless grapes, stemmed (about 1 pound)
  • extra grapes for slicing

Another alternative to the above lemon syrup if you want to cut out sugar is to just use the sugar free Kedem Grape Juice as your liquid and then just add your grapes – and freeze. Just as useful and delicious.



Combine 2/3 cup water and 2/3 cup sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.

Puree green grapes and red grapes with lemon syrup in blender (some bits of grape peel will remain). Add sliced up grapes into the liquid mixture. Transfer to 11x 17 pan  and place into freezer. Stir with fork every hour until frozen, about 4 hours.

Using fork, scrape granitas down length of pan, forming icy flakes.

For variations of this recipe when not serving on a fast day: You can make separate green and red grape granita – and serve side by side for a fancy two tone display. Serve it along some frozen grapes that have been dipped into wine and then dipped into sugar for garnish.


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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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