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Grape Cubes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These refreshing grape ice cubes are a simple yet sophisticated way to elevate your favourite summer beverages. This vegan recipe uses fresh seedless grapes to create colourful, fruit-filled accents that prevent your drinks from becoming diluted as the ice melts. By blending half the fruit into the water, you ensure a subtle burst of natural sweetness and a beautiful hue in every glass.

Perfect for a garden party or a quiet afternoon in the sun, these homemade cubes work beautifully in chilled still water, sparkling elderflower pressé, or even a crisp white wine spritzer. This easy preparation is a healthy, low-waste way to use up extra fruit while adding a decorative, professional touch to your hosting.

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Ingredients for Grape Cubes

  • 230g seedless red or green grapes

  • 475ml chilled still water

How to make Grape Cubes

  1. Cut the grapes in half and divide into two equal parts. Puree half of the grapes with 120ml the water in a blender until smooth, for about 30 seconds.

  2. Pour the rest of the water into a pitcher. Strain the pureed grape mixture through a fine-mesh sieve into the pitcher, and stir well.

  3. Place the remaining grape halves in the wells of standard ice cube trays. Fill the trays with the grape-water mixture and freeze.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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