Instructions
Follow the steps and taste along the way.
Roast the grapes
Preheat the oven to 220 °C. Arrange the grapes on a baking sheet lined with parchment paper, sprinkle with sugar, and roast for 18–22 minutes, until the berries burst and are lightly browned in places.
Prepare the grape base
Cut the ginger into thin slices. Transfer the roasted grapes and their juices to a small saucepan, add the ginger and 200 ml of water. Bring the mixture to a gentle boil and simmer over low heat for 5 minutes, gently mashing the grapes with a wooden spoon as they cook.
Steep and strain
Strain the grape mixture through a fine-mesh sieve into a heatproof container, pressing the pulp lightly with a spoon to extract the juice. Heat the remaining 400 ml of water to 95 °C, pour it over the black tea, steep for 3 minutes, then strain.
Season and chill
Combine the grape base with the tea. Stir in the lemon juice and salt, which will soften the sweetness without making the drink taste salty. Let the mixture cool, then refrigerate it for at least 30 minutes; the finished base should be cold and balanced between fruity sweetness and lemon tartness.
Dilute and serve
Divide the ice, chilled base, and sparkling water among four glasses. Stir each drink briefly to preserve the bubbles, and serve immediately.
