🥃 Grape syrup
Also known as: grape molasses
A thick sweet syrup of grape juice boiled down without added sugar.
Grape syrup is a thick sweet syrup made by boiling grape juice down for a long time. It is a concentrated form of grape juice: the juice is boiled, usually in open vessels, without adding sugar or other additives, until it becomes thick. Before boiling, a chalky earth is often added to the juice to lower its acidity.
It is made in many countries. In Turkey it is called pekmez, and in Greece petimezi. In Turkey pekmez has been made for centuries, and the same word is also used there for syrups from other fruits, such as figs or mulberries.
The syrup belongs to grape products, like pomace or raisins. It keeps for a long time, because boiling concentrates the juice and extends its shelf life. Its colour and taste differ from one producing region to another.
How it connects to Wine
🥃 Grape syrup → kind of → 🥃 Grape products → kind of → 🍷 Wine
Links
- Part of
- 🥃 Grape products
- Similar and different
- 🥃 Pekmez, 🥃 Petimezi, 🥃 Saba (sapa)
Frequently asked questions
Is it true that grape syrup needs added sugar to thicken?
No. The juice is simply boiled down, without sugar or other additives, until it thickens.
What is pekmez, and is it the same as grape syrup?
Pekmez is the Turkish name for it; the word also covers syrups from other fruits, such as figs or mulberries.
Why does grape syrup keep for a long time?
Boiling concentrates the juice and extends its shelf life.
Similar
🥃 Balsamic vinegar · 🥃 Moustalevria · 🥃 Pelamushi · 🥃 Grape seed oil · 🥃 Grape juice · 🥃 Verjuice
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.
What it includes
Sources
- Wikidata
- Food Science & Nutrition (PMC): Optimization of grape juice deacidification — a case study of pekmez
- Food Science & Nutrition (PMC): Nutritional profile of traditionally produced pekmez