• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Sweeteners / Syrups / Fruit Syrups / Grape Syrup

Grape Syrup

This page first published: Apr 23, 2005 · Updated: Jun 17, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Grape Syrup is a concentrated unfermented grape juice used as a sweetener.It is made in the Middle East, and in Greece. It is used a good deal in Greek cooking, and is drizzed over desserts.

Some commercial brands are light-coloured, some such as the Torani brand are dark. Commercial brands made in the West are often white grape juice concentrate with a Brix (sweetness point) of around 68. A few California grape growers are making it (as of 2007.)

Some Western make-your-own recipes have you simmer the grapes until the skins burst, strain, then add cornstarch, apple cider, and sugar (sic.)

Substitutes

You can make your own from 2 x 12 oz (350 ml) cans of frozen concentrated white grape juice.

Empty the contents into a frying pan (to give it a wide surface for evaporation.) Cook on high heat until it boils and foams (about 10 minutes), then reduce heat to medium, and cook until the volume has reduced by half (about 20 additional minutes.) Let cool, put in sealed container, and refrigerate. Bring to room temperature before using. You can use white grape juice, or red grape juice. Yield 1 1/2 cups (12 oz / ml).

History Notes

The Ancient Romans and Greeks made grape syrups such as Defritum and Sapa (Sapa being the more concentrated one, according to Pliny.) The Hebrews also made grape syrup; they called it “yain.”

Language Notes

In Turkey, Grape Syrup is called “pekmez.” The Greeks call it “petimezi.”

Related entries

  • Caroenum
  • Defritum
  • Passum
  • Sapa
  • Wine Syrup

Primary Sidebar

Search

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘The pleasure of the table reigns among other pleasures, and it is the last to console when others are lost.’ — Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 – 2 February 1826)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links