Petimezi: Grape Syrup

Try this natural sweet syrup on yoghurt, ice cream, tea, pancakes, baking, and a topping on a cake. A teaspoon of petimezi can be used sore throat and colds

30 July 2013 3:10pm

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Ingredients:

11 litres of green grape must

For storing: rose-scented pelargonium leaves (scented geranium) or bay leaves (optional)

Method:

1. Boil the must for at least one hour, until it thickens enough to coat a spoon (slow drip).

2. Store in clean jars with a leaf of rose-scented pelargonium or a bay leaf (for a less sweet taste), away from light. Seal jars after the syrup has cooled completely. Do not refrigerate.

3. Over time, the syrup may thicken. To thin, place the jar in a pot with 1-2 inches of water and warm gently (do not boil).