Method

• 1.
  Place 600g grapes in a blender and whiz until smooth (be careful not to overblend and aerate the grapes). Strain through a fine sieve into a saucepan.
• 2.
  Place saucepan over medium heat and bring to a gentle simmer. Cook for 8-10 minutes until reduced by half. Place syrup in the freezer to cool quickly, or chill until cooled completely.
• 3.
  Blend with two-thirds of the mint leaves until smooth.
• 4.
  Meanwhile, place the pistachio and the sugar in a frypan over medium heat and cook, stirring constantly, for 3-5 minutes until the sugar has caramelised and the pistachios are just fragrant. Transfer to a bowl and set aside to cool.
• 5.
  When ready to serve, place 300g grapes in a blender and pulse until chopped. Halve remaining 100g grapes and nely chop the remaining mint.
• 6.
  Divide the grapes, mint and blended grapes between four chilled bowls or jars and pour over a little syrup.
• 7.
  Add sour cream and drizzle with remaining syrup. Top with lemon juice, candied pistachios and extra mint. Serve immediately.