If preferred, make a sugar syrup using 500 ml water and 200 g (250 ml) sugar. If you use this technique, omit the castor sugar and fill one third of the jar with syrup and two thirds with brandy. Choose healthy, unblemished grapes from the bunch, leaving a small stalk on each. Rinse under running water, taking care not to bruise the fruit. Pierce each grape with a darning needle. Arrange a layer of grapes in the bottom of a sterilised jar. Sprinkle 5-15 ml castor sugar over the grapes, depending on the size of the jar. Repeat the layers until the jar is full. Pour over the brandy or witblits, filling the jar to the top. Seal the jar and store for at least 3 months before using. (Don't leave the jar in the sun or the fruit will discolour.) Serve with ice cream or coffee.
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