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Grape Syrup
Method
Wash 16 lb. of well coloured grapes, drain and stem them into a saucepan. Cover with water and simmer until the juice is well extracted, stir well during this heating and make good any water boiled away. Pour into a jelly bag and leave overnight to drip, do not squeeze or else the juice will be cloudy.
To each quart of juice add 1 lb. of white sugar, boil for thirty minutes, skimming and adding more water if necessary, then pour into heated bottles. Seal with sterilised corks immediately.
Quarter fill a tumbler with the syrup and dilute with hot or iced water depending on the prevailing weather.
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