These champagne grapes soak in champagne and gin until boozy, then get coated in honey and gold so they look like they belong on a queen's table. They go fast every time I set them out cold.
0 Prep the Grapes: Wash the grapes and poke each one a few times with a toothpick so they absorb the alcohol.
1 Soak: Submerge the grapes in the champagne and gin. Cover and refrigerate 6 to 24 hours.
2 Coat: Drain the grapes, reserving the liquid for another use. Add the grapes to a bowl with the lemon juice, honey, and a little edible gold. Toss to coat.
3 Freeze: Freeze the coated grapes 2 to 3 hours.
4 Gold Sugar: Mix together the sweetener with as much edible gold as you would like.
5 Finish: Sprinkle or roll the frozen grapes in the gold sugar, then thread onto skewers.
