CookEat Recipe
Sapa Grape Syrup
A deeply coloured grape syrup slowly reduced until rich and pourable.
Method
Steps
Step 1
Gather the ingredients: 2 kg ripe sweet white grapes.
Step 2
Use only sound grapes, discarding mouldy, spoiled or damaged fruit. Wash under running water and remove the stalks. Crush the grapes without grinding the seeds, then press through a clean food-safe cloth to collect the juice. Begin cooking immediately.
Step 3
Measure the juice and pour it into a wide stainless-steel saucepan. Bring to a boil, skim foam and reduce the heat to a steady gentle simmer. Cook uncovered for about 1½–3 hours, stirring more often as it thickens. Reduce to roughly one-third of the initial volume, then check a teaspoon cooled on a plate: it should be a flowing syrup, not a firm jelly or sticky caramel. If still watery, continue reducing briefly and test again. The yield depends on the grapes.
Step 4
Remove from the heat while the syrup remains pourable; it thickens as it cools. Divide into clean shallow heat-safe containers. Refrigerate promptly at 4°C or colder, loosely covered until cold; close the containers once chilled. Use within 3 days of cooking or freeze portions promptly. This is not a pantry preserve.
Step 5
Use small spoonfuls as a sauce or dilute with cold drinking water.
Cooked it? Rate it.
Cooked 0 times