• Remove the grapes from the stem and wash them well to ensure they are clean. Be sure to use ripe grapes and discard any that are underripe or going bad.
• Place the water, sugar and grapes in a small pan and place over a medium-low heat, uncovered.
• Stir the mixture gently as you bring it to a simmer to ensure all the sugar dissolves. Once it comes to a simmer, reduce the heat and simmer for around 15 minutes until the grapes are very soft. The grapes will release their skins and the seeds will start to come out from the flesh. Once both happen, remove from the heat and let sit a minute or two to cool slightly.
• Pour the syrup through a fine strainer/sieve to hold back all of the skins, fruit solids and seeds. Use a fine strainer as some of the seeds can be small and you don't want them sneaking through. You can press gently but take care not to press too much as you don't want to make the mixture cloudy. Cool then store the syrup in a sealed bottle/jar in the fridge until needed.

To make grape soda

• I find a ratio of about 1 part syrup to 2 parts sparkling water works well for a grape soda, but you can make weaker or stronger to taste. Pour the syrup into a glass with ice - around 3 or 4 tablespoons (45-60ml) depending on size of glass - then add the sparkling water and stir gently to mix without mixing out the fizz.