Grape molasses 

Dibs el ‘inab, or Grape molasses is a thick syrup and an ancient food in the Mediterranean region, known before honey or refined sugar.  It is a natural sweetener with no additives or colorants, usually derived from white grapes. Grape molasses is a common food in the Syrian mountains and is stocked in winter, known as mouneh.

Grape molasses is a viscous product made by boiling grapes, removing their skins, squeezing them through a sieve to extract the juice. This process is repeated several times, and each time a different type of molasses is produced.

You can use any type of grape (red or white). Sometimes molasses of red grapes is preferred when making desserts like cookies because it gives a darker, more appetizing color.

There are a few different kinds of molasses: dark brown and almost black. What differentiates them is the way of boiling. Light molasses is extracted from the first batch of boiled the grape, while blackstrap has been boiled down several times until it becomes a thick syrup.

Grape molasses contains vital vitamins and several minerals. Molasses sugar is often used in chutneys and marinades, as well as in Christmas cakes

To Make Grape Molasses you will need:

2 large cooking pots

A strainer

A weight either wooden or steel

Cheesecloth

Ingredients 

5 kg of grapes

Preparation 

1-Remove most of the leaves, stems or branches.

Wash the grapes very well by letting them soak in a sink filled with water for a few minutes.

2- Transfer grapes to a strainer and let dry for a while.

3-Add grapes to a large pot and press with a weight to release their juices.

4- Lay the cheesecloth inside a strainer and start pouring the juice.

Once all the grape juice is strained and clear add to a large cooking pot and bring to a boil.

5-Reduce heat and skim off all the foam and dirt that rises on the surface.

6-Simmer until the grape juice gets reduced by half and is thick like a syrup (usually takes close to an hour).

7-At this point, you may remove from heat as the grape molasses is ready to store in sterilized glass jars in the fridge for up to a few months.

8-If you want to make it thick and dark just keep simmering until it’s reduced down to 10% of the starting liquid.

 

Lara Khouli

You might also like
Latest news
UNESCO:  the number of journalists killed while working leaped 38% in 2022-23 Olive harvest in Hama estimated at  90,000 tons Zionist occupation detained 20 Palestinians from the West Bank over the past 24 hours Lavrov: The more the Kiev regime violates agreements, the less territory Ukraine has left Khamenei: Enemies will receive a jaw-breaking response for what they are doing against Iran and Resi... Lebanese resistance launched missile attack on the “Glilot” base and settlements in northern occupie... Pyongyang: The DPRK will further intensify its practical efforts to deter the military threat of the... China evacuated 282,000 people ahead of the Typhoon Kong-rey Zionist enemy committed 10 bloody massacres in south Lebanon yesterday Zionist occupation killed several Palestinian citizens in central Gaza Strip PA issues a statement on the 107th anniversary of the ill-fated Balfour Declaration Al-Mardini discusses with ALECSO’s director and Russian delegation educational cooperation World Health Organization Expresses Concern Over Israeli Attacks on Lebanese Health Facilities On the Second Day of the World Education Meeting... Minister of Education Presents an Intervention o... 9 Settlers Injured as a Result of the Lebanese Resistance Targeting Several Settlements in Northern ... The UN Warns of the Danger of Israeli Raids on Archaeological Sites in Lebanon 3 Martyrs in an Israeli Enemy Raid on The Town of al-Qamatiya in Lebanon 29 Martyrs in a New Massacre by the Israeli Enemy in al-Nuseirat Camp The Africa Centers for Disease Control and Prevention: Monkeypox Is Out of Control   National Environment Day... raising awareness of the Importance of Dealing Properly with Natural and...