Frozen Tajín Spicy Grapes (Printable)

Refreshing frozen grapes coated in spicy Tajín and fresh lime juice

# What You'll Need:

→ Grapes

01 - 3 cups seedless green grapes, washed and thoroughly dried

→ Coating

02 - 1 tablespoon Tajín seasoning (or more to taste)
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon agave syrup or honey (optional, for added sweetness)

# How to Make It:

01 - Remove grapes from stems. Rinse thoroughly under cool water and dry completely with paper towels. Moisture prevents the seasoning from adhering properly.
02 - Place the dried grapes in a large mixing bowl. Drizzle with fresh lime juice and add agave syrup or honey if using. Toss gently but thoroughly to ensure every grape is lightly coated.
03 - Sprinkle the Tajín seasoning evenly over the grapes. Toss continuously until all grapes are uniformly coated with the spicy-sour blend. Add more Tajín if desired.
04 - Line a baking sheet or tray with parchment paper. Spread the seasoned grapes in a single layer, ensuring they don't touch each other for optimal freezing.
05 - Transfer the baking sheet to the freezer. Freeze for at least 2 hours, or until the grapes are completely frozen solid. For best results, freeze overnight.
06 - Serve the frozen grapes immediately, straight from the freezer, while they're firm and icy. Store leftovers in an airtight container in the freezer for up to 2 weeks.

# Expert Advice:

01 -
  • It transforms ordinary grapes into something that hits every single taste bud in one bite
  • The freezing process concentrates the sweetness while the Tajín adds this incredible heat that sneaks up on you
  • People look at you like you're a genius when you serve these at parties
02 -
  • The grapes must be completely dry before adding any seasoning or it'll all slide right off into a sad puddle at the bottom of your bowl
  • Tajín has salt already in it, so don't be tempted to add extra salt unless you really love sodium
  • These keep for two weeks in the freezer but I've never personally had them last longer than three days
03 -
  • Use grapes that are slightly underripe rather than overripe for the best texture after freezing
  • If the Tajín isn't sticking well, try tossing the grapes with just lime juice first, let them sit for five minutes, then add the seasoning

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