top of page
Vineyard background.png
loza.png

Recipes: Muscadines

Milkshake.jpg

Muscadine  Milkshake 

     

  • 1 cup ice or water ( can use all or all ice)

  • ½ teaspoon FLAXSEED Mill

  • ½ cup Soy Milk  or other

  • ½ cup Pineapple

  • ½ cup Pineapple Juice

  • 1 cup Muscadine’s (Fruit-fresh, frozen or canned in it’s own Juice)

  • ¼ -1/2 teaspoon Stevie or  1 teaspoon Honey 

 

  • All ingredients are placed in a blender and mixed. 

​

Enjoy !

Smoothie.jpg

 Muscadine Smoothie

 

  • ½ cup Muscadine grapes  without seeds

  • ½ cup Blueberry

  • ¼ -1/2 teaspoon Stevie or  1 teaspoon Honey 

  • Yogurt

  •  ¼ -1/2 teaspoon Muscadine seeds powder

  • All ingredients are placed in a blender and mixed.

Mousse.jpg
Mousse1.jpg

 Muscadine Mousse

 

  • 1 cup Muscadines  (Fruit-fresh, frozen)

  • 2 cups water

  • ½ cups sugar

  • 3 tablespoon semolina

 

  1. Cook berries in boils water for about 1-2 minutes.

  2. Berries crushed though a sieve.

  3. Remove pulp and return to the pan with water again. Cook for about 5-7 minutes.

  4. Strain throw a sieve.

  5. Bring together juice, sugar in water to boiling. Add semolina grain pouring in thin steam, stirring constantly and for about 5-10 minutes, until thickened.

  6. Let pan with the hot mousse cool in sink of cold water (better with ice)

  7. When it is moderately warm, we begin to work with mixer.

  8. Use mixer until mousse becomes creamy.

  9. Allow the mousse chill in refrigerator for 3-4 hours  until it becomes more thicken.

 Muscadine Cake

 

  • 2 ½ cups muscadines grapes

  • 1 box white cake mix

  • 1 box blackberry Jelly

  •  ¾ cups oil

  • 4 egg

  • ½ cup sugar

  1. Cook   2 ½ cups muscadine grapes in 1 ½ cups water until hulls are tender.

  2. Remove seeds. Separate hulls and juice.

  3. Mix one box cake mix, one box blackberry jello, ¾ cups oil and ½ cup muscadine juice, add eggs one at a time.

  4. Beat until fluffy.

  5. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan.

  6. Bake at 350F0 until done.

 

​Topping

  • Bring to a boll ½ cup sugar and ½ cup muscadine juice. Spoon over cake while cake is still hot.

Muscadine Marmalade

​

Cook muscadines “whole” until hulls are tender. Pour into colander – mash pulp and hulls through. Measure 3 cups of pulp into pan. Let come to a boil. Stir 3 cups sugar . Combine to boil, stirring constantly , until mixture will slide off spoon like jelly. Pour into jars and seal or refrigerate. You can use same recipes for scuppernongs.

Muscadine Syrup

​

  • 4 cups muscadine puree or juice

  •  3 cups sugar

  • ¾ cup white corn syrup

  • 6 tablespoons lemon  juice

  • 1 teaspoons liquid butter

 

  1. Combine ingredients in a saucepan.

  2. Boil 1 minute after mixture comes to rolling boil ( a boil that can not be stirred down)

  3. Remove from heat, pour into preheated jars of your choice.

  4. Cool, cover and store  in  refrigerator or process in a boiling – water –bath for 10 minutes.

 

KEEP SYRUP IN REFRIGERATOR AFTER OPENING.

Muscadine Juice

​

  • 3 1/2 lbs of muscadine

 

 

  1. Remove steams and crush.

  2. Place in saucepan, add 1 ½ cups sugar.

  3. Bring to boil. Reduce heat and simmer 12-15 minutes.

  4. Drain juice.

bottom of page