As we gather around the table to mark the turning of another year, some traditions call for elaborate feasts and firework finales. But there’s a quiet joy in simple rituals — like preparing a bowl of grapes soaked in Berry Hibiscus kombucha or Prosecco or both, sprinkled in fine sugar, and frozen until they shimmer like tiny crystal orbs.
This idea traces back to classic European celebratory rituals — grapes at midnight bring luck, and sparkling wine toasts anchor our hopes for the year ahead. But here, we reclaim it: pairing the tangy depth of kombucha (a nod to fermented heritage) with humble fruit. The result is playful and elegant — a dessert you can pass around at midnight, nestle into a cheese board, or offer as palate-cleansing bites between courses.
In a season that often urges more, this recipe asks for less — fewer ingredients, fewer stresses, more presence. As the clock strikes twelve, let each sugary, frosty grape be a small benediction for sweetness in the year to come.
