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The Spruce / Jim Stanfield
Nutrition Facts (per serving) | |
---|---|
26 | Calories |
0g | Fat |
7g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 768 | |
Amount per serving | |
Calories | 26 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 1mg | 0% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 6g | |
Protein 0g | |
Vitamin C 1mg | 6% |
Calcium 4mg | 0% |
Iron 0mg | 1% |
Potassium 73mg | 2% |
*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.
Ingredients
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65 pounds white grapes, pale green on stems, or 3 gallons of green grape must
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3/4 cup wood ash
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Rose-scented pelargonium leaves, scented geranium or bay leaves, for storing
Steps to Make It
If Starting From Scratch
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Gather the ingredients.
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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.
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Pour the grapes and juice through a strainer, collecting the juice in a large bowl or pot. Discard the skins, seeds, and any pulp.
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Add 4 tablespoons of wood ash to a gallon of juice, stir, and let sit for 10 minutes. It will make a froth.
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Strain the juice through the tulle into a bowl, and discard any collected seeds and ash.
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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.
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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
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Gather the ingredients.
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Boil the must for at least 1 hour, until it thickens enough to coat a spoon (slow drip).
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Store in clean jars with a leaf of rose-scented pelargonium or a bay leaf (for a less sweet taste), away from light.
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Seal jars after the syrup has cooled completely. Do not refrigerate.
Tips
- 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).