Kid-friendly Grape Soda Recipe - Sticky Fingers Cooking
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Recipe: Grape Soda

Recipe: Grape Soda

Grape Soda

by Erin Fletter
Photo by Fascinadora/
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Fun Food Story

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Grape Soda

This Grape Soda is fun to make by rolling whole grapes in baking soda and dropping them into a blended mixture of lemon, sugar, and water—creating a scrumptious mad science experiment. Join us as we learn more about chemical reactions and grapes with a whole lot of tasty fun!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Equipment Checklist

  • Blender
  • Citrus juicer (optional)
  • Liquid measuring cup
  • Dry measuring cups
  • Pitcher or large jar


Grape Soda

  • 1/2 C lemon juice (from 3 to 4 lemons)
  • 2 C cold water
  • 1/4 to 1/2 C sugar
  • 1 C grapes (or blueberries)
  • 1 T baking soda
  • ice


Grape Soda

squeeze + add + blend

Squeeze the juice from 3 to 4 lemons into a blender! Add 2 cups of cold water and 1/4 to 1/2 cup of sugar. Blend until frothy.

roll + pour + drop + fizz

Roll 1 cup of fresh grapes, one by one, in 1 tablespoon of baking soda so that each of them is lightly coated. Pour the blended lemonade into a pitcher or large jar. Then drop the baking-soda-dusted grapes into the pitcher and watch them fizz and create soda! Pour over ice into cups, and Cheers!

Surprise Ingredient: Grapes!

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Photo by Arina Krasnikova

Hi! I’m Grapes!

"Did you know that some grapevine rootstocks have been found in China that date back to before the great ice age? That's how long we've been cultivated by mankind and wherever we've grown, we've been harvested to be eaten fresh, dried to sustain people through the long winter months or turned into wine for both social and religious occasions. Yes, we have a very special relationship with humans, so let me tell you more about us."

History & Etymology

  • Grapes grew and were eventually domesticated about 6,000 to 8,000 years ago in the Middle East. Archaeologist evidence points to grapes used in wine-making around the same time. 
  • Spanish explorers introduced European grapes to the Americas about 300 years ago, but a native, wild genus of grapes grew in North America before then, which Native Americans ate.
  • People in the United States eat about eight pounds of grapes per person per year.
  • California produces 98 percent of the fresh grapes grown in the US.
  • The English word "grape" comes from Middle English from the Old French "grape" (grape or bunch of grapes), possibly from a Germanic word "graper" (to pick grapes, from a word meaning 'hook').


  • Grapes grow in bunches, like an upside-down pyramid, roundish or long and thin. Each grape is attached to the main stem of the bunch by its own short stem. Its thin skin encloses a sweet, juicy, jelly-like, almost translucent flesh.
  • If left alone, a grapevine will spread 50 feet or more.
  • There are two different types of grapes: table and wine. Most are from the same species, but through selective breeding, table grapes are larger, seedless, and have thin skin, and wine grapes are small, seeded, and have thick skin. 
  • Grape colors vary. White grapes are actually light green. Other colors include yellow, pink, red, purple, and black. 

How to Pick, Buy, & Eat

  • When selecting grapes, choose a bunch with firm, plump, healthy-colored fruit tightly attached to green, flexible stems.
  • You can eat table grapes for a snack or put them whole or sliced in salads and main dishes. 
  • Raisins, currants, and sultanas are types of dried grapes. 
  • Grape juice and wine are made by crushing and blending grapes. Purple grape juice is made from Concord grapes and white grape juice from Niagara grapes, or sometimes Thompson Seedless (sultana) grapes. For wine, the resulting liquid is fermented.


  • The belief that grapes have healing properties dates back to ancient times, long before scientific research gave grapes disease-fighting credibility. In ancient China, wine was mixed with snakes, frogs, and other creatures to cure sickness. 
  • Grapes are a moderate source of carbohydrate food energy and vitamin K! Vitamin K helps the blood clot, and when we get a cut, blood will clot to stop the cut from bleeding.


What causes the Fizz in our Soda?

Photo by Timur Weber
  • When baking soda, or sodium bicarbonate, is mixed with an acid, like the citric acid in lemon juice, a chemical reaction occurs that causes carbon dioxide gas (CO2) to form. This results in lots of bubbles and fizziness! Store-bought soda also gets its fizz from CO2.

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