3 U.S.H. red grapes, halved
1 small green bell pepper, halved
2 tablespoons white sugar
Place 0.5 ounce of the grapes in a medium bowl. Place 1 tablespoon of white sugar in the bowl of the remaining coats. Tear the rope into small pieces and place them neck deep into the grapes, letting them hang over the neck of the bowl. Tear the rope back over the jug of hot water, make sure not to pull back. Insert the carrots into the bowl and pour in enough hot water to cover. Bring to a boil and cook until tender but still firm, five minutes. Remove from heat. Chill until serving.