Grape Molasses
Grape molasses, also known as shireh in Farsi and pekmez in Turkish, is a thick, sweet syrup made from concentrated grape juice. It is commonly used in Middle Eastern, Mediterranean, and Balkan cuisines.It is traditionally eaten with Fereni, Yougurt, Tahini creating a sweet and savory spread. In some cultures, it is also enjoyed as a remedy for boosting energy or treating anemia due to its high iron content.
Grape molasses has a rich, fruity, and deeply sweet flavor with a slight tartness, similar to a mild honey or date syrup but with its own unique taste.
In Middle Eastern and Mediterranean cooking, grape molasses is used in savory dishes, often in marinades, sauces, and glazes for meats and vegetables. It is sometimes added to hot water, tea, or milk for a warm, comforting drink. It has a dark brown or almost black, depending on the variety of grape used and the extent of boiling.
Grape molasses is considered a nutritious alternative to refined sugar because it contains some vitamins, minerals (like calcium and potassium), and antioxidants from the grapes.
- As a Sweetener: It can be used as a substitute for sugar in various dishes, such as cakes, pastries, yogurt, desserts, pancakes or even smoothies.
- In Cooking: In Middle Eastern and Mediterranean cooking, grape molasses is used in savory dishes, often in marinades, sauces, and glazes for meats and vegetables.
How it is made
- Harvesting the grapes:
In DeHotti farm we are using our wine grapes, mostly Zinfandel, but also other types, such as Shiraz, Cabernet, and Merlot.
Grapes are harvested and washed.
- Take the juice:
We use our Oak presser for pressing the grapes and extracting the juice.
- Boil the juice:
The juice is then boiled down over a period of time (6-7 hours) to reduce its water content and thicken into a syrup.
This process caramelizes the sugars, creating a rich, dark syrup with a deep flavor.
- Colling and Storage:
Once it has reached the desired consistency, the molasses is allowed to cool and is stored in jars.
