Grape syrup

Grape syrup is a non-alcoholic product that is usually obtained by dissolving sugar in natural grape juice without additional water addition. As a rule, natural grape juice freshly squeezed, sterilized or frozen is used for industrial production of grape syrup, but this is typical for conscientious producers. The rest resort to a variety of tricks, adding all kinds of colors, flavors, stabilizers and flavor enhancers with this product.

Meanwhile, high-quality grape syrup means a transparent liquid without sediment, in which the sweet or sour-sweet taste, the aroma of the grapes, as well as a color close to the natural color of the juice from which the syrup is made are pronounced. The nutritional value of grape syrup can be determined by the high content of sugar, natural colorants and aromatics in its composition. The calorie content of grape syrup averages about 256 kcal per 100 grams of product, but this again depends on the amount of sugar used.

White grapes such as muscat, chardonnay or rcaciteli are remarkably suitable for preparing grape syrup, while when using black varieties (merlot, cabernet, isabella), the output is saturated dark syrup. Natural grape syrup can be used not only in the preparation of all kinds of non-alcoholic and carbonated drinks, but also for direct consumption, as well as as a filler of fermented milk products (especially syrup from dark-colored varieties of this berry).

At home, grape syrup is prepared as follows: first of all, juice is extracted from grapes in any improvised way, which is then mixed with sugar or sugar syrup. Ultimately, the resulting liquid is heated or even boiled if it is necessary to achieve a thick, viscous consistency. The finished grape syrup can be stored in the refrigerator for quite some time.

In addition to excellent taste qualities, the useful properties of grape syrup are also especially appreciated. Grapes are rightfully recognized as an excellent tonic and general strengthening natural remedy. In addition, the fruits of grapes, as well as grape syrup, contain fiber, organic acids, vitamin B, ascorbic acid, many macro- and microelements. It has been proven that eating grape syrup has a stimulating effect on the functioning of the bone marrow, thereby improving hematopoiesis.

Grape syrup, as well as the berries themselves and products from it, are recommended for acute inflammatory processes of the respiratory tract, diseases of the gastrointestinal tract, bronchial asthma and various ailments of the cardiovascular system.