|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: πετιμέζι, pronounced peh-tee-MEH-zee
This is a specialty on the Greek island of Crete and one of the oldest (most ancient) recipes I know. Try this naturally sweet (no sugar added) syrup on yogurt, ice cream, in tea, on pancakes, in baking, and as a topping for snow. A teaspoon also works wonders for sore throats and colds. On Crete, it's made in large quantities in September when grapes are harvested and used throughout the year.
65 pounds white grapes, pale green on stems, or 3 gallons of green grape must
3/4 cup wood ash
Rose-scented pelargonium leaves, scented geranium or bay leaves, for storing
If Starting From Scratch
Gather the ingredients.
Working in manageable batches, in a large tub, squeeze the grapes by hand (or use a grape press) to get as much juice as possible.
Pour the grapes and juice through a strainer, collecting the juice in a large bowl or pot. Discard the skins, seeds, and any pulp.
Add 4 tablespoons of wood ash to a gallon of juice, stir, and let sit for 10 minutes. It will make a froth.
Strain the juice through the tulle into a bowl, and discard any collected seeds and ash.
Prepare the petimezi in batches of 1 or 2 quarts each. Bring the juice to a boil, lower the heat to the lowest setting, and cook uncovered for 1 hour.
Skim off any froth that rises. The resulting syrup should be the consistency of thin maple syrup. It will be a dark reddish-brown color.
If Starting With Grape Must
Gather the ingredients.
Boil the must for at least 1 hour, until it thickens enough to coat a spoon (slow drip).
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.
- About 65 pounds of grapes will yield about 3 gallons of juice.
- You'll need a piece of tulle for this recipe.
- Over time, the syrup may thicken. To thin, place the jar in a pot with 1 to 2 inches of water and warm gently (do not boil).