My experience home brewing is limited to a handful of very small batches of mead, but as far as I know there's not much reason you couldn't simply scale any recipe down if it isn't enough.
You can puree them and make jam. Or juice them and make jelly.
Iirc, that’s the old school canning method for preservation
Edit: here is a good set of instructions for jelly. The difference between jam and jelly is that jam uses whole fruit that’s been puréed.
(At least, that’s the distinction in the US. I’m aware euro, jelly=jello in some places… jello sets harder…)
I would suggest straining it for jelly instead. You tend to get a better texture that way, and you can usually find a canning section in most grocery stores with mason jars, rings and lids. Everything gets sterilized in a pressure cooker (or boiled) to help it last. If you don’t want to use the ring-leads, the parrafin wax that’s also right there can be used- melt in a double boiler and pour a 1/2 on top.
(or… if you don’t use gas, just a pan, is fine. To quote my grandma, “It is wax. You can make candles out it. Or a house fire.” She taught me most of what I know about canning)
If you like fish, the best trout I think I’ve ever had was trout amandine with grapes. Sounds weird, but it worked surprisingly well. Oh, or waldorf salad, which is apparently a controversial suggestion, but I used to love it.
If your teeth aren’t sensitive to cold some people enjoy frozen grapes. If you have other fruits you could add it to a fruit salad or parfait. If all else fails you can make jelly.
Consider a Magic Bullet! Or something similar - there are a bunch of small blenders out there designed for single-portion smoothies that fall in the $20-$40 range.
Some immersion blenders come with replaceable toolheads too, including a more traditional food processor style. I got a replaceable toolhead model, but no other attachments. Haven’t needed it. I got it for soups in my slow cooker, works well.
Edit: I think I might have seen that some blenders come with food processor attachments too? Don’t have one of those.
This is great info. Thank you! I’ve played around with xanthan gum in ice cream before with decent results, but have not tried anything with guar gum yet.
Only six? Compost them. You can’t do anything with six, if you had seven, well the world is your oyster.
Juice and drink it.
Use it in Salsa.
If that’s not your thing, cook it down with some sugar and optionally lemon juice. Use that for marinating tofu and meat, in Vinagrette, on ice cream, in mixed drinks.
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