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Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, and squeezing them through a sieve to extract the juice. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as ...
Fruit molasses, defrutum, goes back to the classical period. [3]During the Byzantine era, the region of Trapezus (modern Trebizond) grew mulberry trees for silkworms.Local Armenians used mulberries to make a sweet syrup called petmez or pekmez; the Greeks made grape syrup, siraios (σιραίος).
Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob. Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners. Fruit syrups have been used in many cuisines: [1] in Arab cuisine, rub, jallab; in Ancient Greek cuisine, epsima; in Greek cuisine, petimezi; in Indian cuisine ...
Currently, reduced must is used in Greek, other Balkan countries, French and Middle Eastern cookery as a syrup known as petimezi, pekmez or dibis. In Greece, petimezi is a basic ingredient for a must-custard known as moustalevria , and a sweet-meal known as soutzoukos , churchkhela .
Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels. Palm syrup – an edible sweet syrup produced from the sap of a number of palms, it is produced in the Canary Islands and ...
Jallab or Jellab (Arabic: جلاب, romanized: jallāb) is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses, and rose water. [1] Jallab is very popular in Palestine, Syria, Jordan, Lebanon and Egypt. It is made mainly of grape molasses, grenadine syrup, and rose water, then smoked with Arabic incense.
Cliff Kluge of Ringgold told Atlanta's WXIA he came upon the recipe in "a box of letters and papers at an estate sale." The document was dated 1943. The document was dated 1943. "You don't stumble ...
Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.. It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva".