Grape syrup

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Eight flavor syrup dispenser including grape syrup
Jallab syrup made from carob, dates, grape molasses and rose water; used to make jallab tea
Churchkhela, a snack made from nuts (walnuts or hazelnuts, usually) dipped in grape syrup
Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes or (Keçiboynuzu Pekmezi) of carob

Grape syrup is a food produced in the United States,[1] in ancient Rome, in Iranian cuisine,[2][3] and in Greek cuisine. Along with other fruit syrups, it is sometimes used to top pancakes or waffles. It can be made from concentrated grape juice and one preparation is to boil grape juice.

Grape syrup was made in ancient Rome and was a source of lead poisoning because it was boiled using lead pots, in order to take on the sweetness of lead acetate. Grape syrup was sometimes added to Roman wine and was known by different names depending on the boiling procedure.[4]

In Iranian cuisine, grape syrup (in Persian: شیره انگور‎‎) is used to sweeten ardeh (tahini), consumed at breakfast. An alternative is date syrup.

See also[edit]


  1. ^ Commercial Production of Grape Syrup William Vere Cruess Agricultural Experiment Station, 1920 - Grapes - 416 pages
  2. ^ A Taste of Persia: An Introduction to Persian Cooking Najmieh Batmanglij - 2007 - 176 pages page 164
  3. ^ [1]
  4. ^ Inorganic Lead Exposure and Intoxications Nicolo Castellino, Nicola Sannolo, Pietro Castellino -1994 page 4