2 lb red seedless grapes
3 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
- 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.