Petimezi - Greek Grape Syrup

READY IN: 26hrs
SERVES: 4-16


  • Version 1 -yield 2 c
  • 10
    lbs grapes, fresh
  • 4
    inches piece bread, very dry (use 1 T clean ash to be authentic)
  • 2
    3 mint leaves (optional) or 3 dried chamomile (optional)
  • Version 2 - yield 1/2 c
  • 5
    cups unsweetened white grape juice


  • Version 1:
  • Crush grapes in a food mill and extract as much juice as possible and discard the all parts of the grape sans juice.
  • Transfer juice to a strainer lined with cheesecloth set over a large pot.
  • Allow to drain thoroughly, pressing down on the pulp occasionally until all the juice has collected in the pot - this can be done in batches if your strainer is not large enough to hold all the grapes.
  • Tie the ash or bread in a small piece of the cloth and submerge it in the grape juice. Place the pot on the stove and bring the juice to boil over medium heat.
  • Reduce the heat and simmer, uncovered for 15 minutes.
  • Set the pot aside and let it stand overnight. (The ash brings the juice to the top and any sediment will sink to the bottom.).
  • The next day, remove the ask and carefully pour the clarified grape juice into a second pot, leaving all the sediment behind in the first pot.
  • Place the juice over medium heat, bring it to a boil, then reduce the heat and simmer until the juice reaches the consistency of of maple syrup or molasses - 235 F on a candy thermometer or about 45-60 minutes. Do not let the liquid boil over or burn but just bubble briskly.
  • Allow the syrup to cool slightly and then transfer it to clean glass containers. Stir in any optional leaves now.
  • Store in the refrigerator indefinitely.
  • Version 2:
  • Bring juice to boil over medium to medium-high heat and cook until 235 F on a candy thermometer or about 1 hour.
  • The liquid should be dense but pourable, like honey, when cooled.