Make sure your grapes are washed well.

Place your grapes in a medium bowl and pour the champagne over them until they’re just covered.

Cover and place in the fridge for at least 12 hours.

Place half of the sugar in a small bowl. 

Remove the grapes from the fridge and using a slotted spoon, scoop them out, let them drain and place them in the sugar.

I only do about 10 grapes at a time, or less, when I toss them in the sugar. Get the grapes nice and coated before placing them on a plate, making sure not to pile them on top of each other.

When your sugar starts to get clumpy and doesn’t coat the grapes well, toss it and replace it with the remaining sugar.

Place in the freezer, once finished coating in sugar, and let freeze for 2 hours, or until frozen through. 

Remove, serve, and enjoy!