Grape Syrup Recipe
Fresh homemade grape syrup has a naturally sweet, fruit-forward flavor that's impossible to get from artificial grape syrups. It's delicious drizzled over breakfast favorites, stirred into drinks, or used to add fresh grape flavor to desserts all year long.
Servings 20 servings
Calories 59kcal
Instructions
- Remove the grapes from the stems, rinse well, and slice them in half. Place the grapes, sugar, and water in a saucepan.
- Bring the mixture to a simmer, stirring occasionally until the sugar dissolves.
- Mash the softened grapes with a potato masher to release their juice. Continue simmering, stirring occasionally, until the grapes have broken down and released most of their juice, about 20 minutes.
- Line a fine-mesh strainer with cheesecloth, or a flour sack towel, and strain the syrup into a large bowl. Let the mixture drain until the pulp is cool enough to handle.
- Gather the cheesecloth or towel and gently squeeze out the remaining syrup. Discard the pulp.
- Let the syrup cool completely, then transfer it to a clean glass jar or bottle with a tight-fitting lid. Refrigerate until ready to use.
Notes
- Fully ripe grapes produce the sweetest syrup and the best natural flavor. Avoid grapes that are shriveled, moldy, or underripe.
- Press the grapes just enough to release their juice. Crushing the seeds can add bitterness, especially if you're using seeded grapes.
- For a thicker syrup, return the strained syrup to the saucepan and simmer until it reaches your preferred consistency. It will thicken slightly as it cools.
- Refrigerate in a clean, airtight glass jar or bottle for up to 2–3 weeks. For longer storage, freeze in ice cube trays, then transfer the frozen cubes to a freezer-safe container for up to 1 year.
Nutrition
Calories: 59kcal | Carbohydrates: 15g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
