This, I discovered a couple of years ago, is a sort of eau de vie flavoured with grapes. I had some grapes my father sent me which were very sweet, but with a very poor seed to flesh ratio. As they were beginning to go off I thought I needed to do something. I duly found Jane Grigson's ratafia recipe - and shoved the grapes through the mouli legumes and then squeezed the whole mush through a muslin - it is decidedly cloudy and very reddish in colour. The 800 g of grapes yielded about 300ml of juice which I made up to 400ml with some of my famous French alcohol for fruit... and we shall see if it yields anything worth drinking... if it can't be drunk it can certainly be cooked with.
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