Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, and squeezing them through a sieve to extract the juice.

Defrutum is a sweet, syrupy reduction of grape juice that adds a rich, fruity flavor to a variety of dishes. It is high in carbohydrates, low in fats, and a good source of vitamins and minerals. Use it as a natural sweetener in desserts, cocktails, and savory dishes for …

May 19, 2020 · All that doom and gloom aside, in Latin culinary literature, there are three varieties of grape syrups described, each with slightly different recipes. Pliny also wrote in his Natural History that one, called defrutum, is boiled to half of its original volume, and another, sapa, is cooked down to one-third volume.

Sep 30, 2016 · In this Latin manuscript, mention is made of defrutum or grape must which is cooked and reduced to a syrup-like consistency during the autumn vendemmia or grape harvest. Since then, this syrup (which goes by many names in Italy, including mosto cotto, vino cotto and sapa) has been used for a variety of culinary purposes.

Apr 23, 2005 · Defritum is a Roman thick syrup made from a form of grape juice known as grape must, which is unstrained grape juice, with skins, stems and seeds still in it. This was was boiled in a lead pot until it had reduced by one-half. Some food sources today see this as a predecessor to Balsamic Vinegar.

Feb 17, 2019 · This time on the Roman Sweet Tooth: Create this sweet-cheese dish with a recipe for Apicius' Hypotrimma with Defrutum Glazed Spelt Biscuits.

May 17, 2018 · One of the uses of grape must in the Roman kitchen was in the preparation of a grape must reduction, known as defrutum, which was used in the preservation of fruit and wine but was also used as a sauce and colourant for various meat dishes.

Mar 17, 2023 · defrutum (uncountable) A reduction of must in Ancient Roman cuisine, made by boiling down grape juice or must in large kettles until reduced to half of the original volume. See also [edit] carenum; sapa; Latin [edit] Etymology [edit] From dē-+ Proto-Italic *frutom, from Proto-Indo-European *bʰrewh₁- ...

Defrutum is made by boiling down grape juice (called must) in large kettles until it had been reduced by at least half. The sweetest defrutum was further boiled down into an even stronger concentrate called sapa. This is a thick fig syrup. It is used in …

Defrutum, carenum, and sapa were reductions of must used in Ancient Roman cuisine. They were made by boiling down grape juice or must (freshly squeezed grapes) in large kettles until it had been reduced to two-thirds the original volume, carenum; …