What can you do with grape syrup? The real question should be: what can’t you do with grape syrup? Admittedly, whenever you find yourself with some beautiful, plump grapes, a syrup may not be the first thing you think about making.
However, this syrup is absolutely delicious and incredibly versatile!
I’ve used it in my Cinnamon Ice Cream with Grape Ripple and Caramelized Oats, but it would also be a great addition to a plain grape ice cream or even a simple vanilla ice cream! On top of that, you can use it to imbibe a rich, dark chocolate cake and stir it through a simple buttercream in order to make a beautiful chocolate grape cake, dilute it with water to make a refreshing, fruity drink or simply stir it through your morning yogurt! The options are endless!
- 400g (or about 14 ounces) blue table grapes
- 35g (or 3 tablespoons) of sugar
- Wash and stem the grapes and add them to a large pan. Mix in the sugar with a wooden spoon. If your grapes were dry before you added them to the pan, add 2 tbsp of water. If your grapes were still wet from washing, don't add any more water.
- Over medium-high heat, heat the mixture, stirring continuously until the sugar has dissolved. Once the sugar has dissolved, crank up the heat and bring the grapes to a boil. Cook the grapes for 5 minutes (without a lid) or until the fruit has softened. Skim off the scum with a slotted spoon.
- Once the fruit has softened, pass them through a food mill and discard the seeds and skins that are left behind. Pass the grape puree through a strainer to get rid of any small seeds, then pour it back into the pan and bring it to a boil. Leave to cook over high heat for 10 minutes. Set aside and leave to cool to room temperature.
- Can be stored, covered in the fridge, for up to 1 week.