Last week, I showed you the recipe for Shir Berenj – rice pudding with rose water and cardamom and served it with grape syrup. Today, I’ll show you how to make an easy Shir-e Angoor – Sugar Free Grape syrup شیره انگور. Shir-e Angoor is also called Doshab and is a grape syrup with a thick consistency made from grape juice with no additives. I used black grapes from the market, though it also works with white grapes or a mixture of white and black grapes. Shir-e Angoor tastes fruity and sweet, with a mild acidity similar to golden syrup (sugar beet syrup) but with a hint of caramel. When enjoyed in small portions, grape syrup has a lot of health benefits. The preparation is simple yet time-consuming.
GRAPE SYRUP USES
The grape syrup tastes good over rice pudding, fereni – rice flour pudding, pancakes, French toast, and waffles. You can also use it instead of sugar for baking. In Iran, Shir-e angoor is mixed with ardeh (tahini) and eaten as a spread for breakfast. I like to add grape syrup in my yogurt, warm Ayurvedic cereals, cereals, or granola. When I was a little girl, my grandma drizzled grape syrup on clean snow, and we ate it like ice cream. Mmmh, that was tasty! You can also make a delicious grape lemonade. I also like to use it in salad dressings or over cheese. Grape syrup is also perfect as a gift from the kitchen. In Iran, we have alternatives to grape syrup, such as Shir-e Khorma (date syrup) or Shir-e Toot (mulberry syrup).
GRAPE SYRUP FROM IRAN
In every Persian garden, grapes grow side by side with date, pomegranate, olive, and fig trees. In Khorasan Razavi in north-eastern Persia, high-quality grape syrup is produced. The grape season here is also between August and November. In Khorasan, they boil the grapes’ juice and mix it in chalky soil. This method takes the acidity of the grapes away. The best organic grapes are the Baherestan grapes from Khorasan, which the grape syrup is made of. However, the grape syrup from Malayer in Hamadan is of good quality as well. Many Persian families make their grape syrup at home. I have two grapevines in my garden, but they produce only a few grapes. I have moved them this year, the place selection is now ideal, and I look forward to a good harvest next year.
GRAPE SYRUP WORLD WIDE
Grape syrup is called Pekmez in Turkey. In Italy, it is known as vincotto and is used in both sweet and savory dishes with pasta. In Greece, it is called epsima or petimezi, which translates as reduce. The Greeks, used to feed ducks and pigs with grape syrup to make their meat taste better. In Spain, it is called Arrope. Find more syrup recipes here.
WINE HARVEST IN MY YOUTH
When I was on the road with Rheinhessen Geniessen a few weeks ago, old memories of my youth in Mainz popped up. As a teenager, I spent harvesting grapes for two weeks every year during the autumn holidays. I always worked at the same small vineyard in Rheinhessen, and the winery provided me with food and bed. In the early mornings, after a solid breakfast, I loved to climb aboard the wagon with my colleagues and chug along the narrow paths toward the vineyards in the fresh, clear air.
Standing on the steep vineyard slope at sunrise with rubber boots, thick pullover, parka, and scissors in hand, cutting the grapes from the vine, grape by grape, and laying them in the basket was so special to me. It was exhausting, but we always had a lot of fun singing, talking, and laughing. Sometimes, the sun was shining, or it was raining cats and dogs, or a cold wind froze our fingers and noses. This way, I realized how nature has a power of its own. I also looked forward to the second breakfast on the trailer and not to forget the splendid dinner together at the winery. At night, exhausted but happy, I fell into my bed and lay my head on the pillow. I was rewarded with a beautiful view, the forces of nature, delicious food, and great people, and not only with money.
SHIR-E ANGOOR IN TEB-E SONATI
Grape syrup has warm and moist properties in Teb-e Sonati, a Persian traditional medicine. Choose grapes with seeds rather than seedless grapes, as the seeds have many healthy benefits. Many nutrients from grapes are in the grape syrup. They are rich in vitamin B, iron, calcium, magnesium, manganese, phosphorus, potassium, and copper. Due to its high concentration, just one spoonful can contain the nutrients of a whole grape, making it a true booster. It strengthens the immune system and is a favorite remedy for colds.
It is of benefit for children in the growth phase or after operations. The grape syrup also helps with anemia, rebuilds the body, and helps to speed up recovery. For lactating women who have a fluid milk flow, it helps to make the breast milk richer. Shir-e Anghoor reduces gout and rheumatism by alkalising the pH of blood and urine.
The quercetin in grapes is anti-viral and beneficial for cardiovascular diseases, as it is anti-inflammatory, keeps the blood thin, and lowers blood pressure. On the other hand, the resveratrol in grapes is Anti-Aging, protects the liver, and strengthens your memory.
Do you still believe that grapes are not suitable for people with diabetes? Indeed, this applies to seedless grapes, as they are sweet and contain lots of sugar. But people with diabetics should eat a handful of blue grapes with seeds from time to time, as they regulate insulin levels. Besides, the important thing is to chew both the seeds and the skin thoroughly.
INGREDIENTS FOR SHIR-E ANGOOR
4 kg black grapes
PREPARATION OF SHIR-E ANGOOR
Remove the grape from the stem, wash and dry well.
Juice them in a juicer. I obtained 2 1/2 litres of grape juice from 4 kg of grapes.
Strain grape juice through a fine-mesh strainer or gauze cloth.
Pour the grape juice into a saucepan and boil while skimming off the foam with a ladle.
Lower the temperature and simmer for 2-3 hours until it thickens. But don’t let it thicken too much, as it will become even thicker once it has cooled down.
Leave to cool and then store in a jar with a screw top. After simmering for 3 hours, you will end up with about 300 ml of grape syrup.
It will keep in an airtight jar in a cool place for about one year.
BEFARMAYID!
Susan
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Shir-e Angoor – Sugar Free Grape syrup شیره انگور
Sugar free Grape Syrup is a delicous Topping for Pancakes and Rice Pudding
Ingredients
INGREDIENTS FOR SHIR-E ANGOOR
- 4 kg black grapes
Instructions
PREPARATION OF SHIR-E ANGOOR
-
Remove the grape from the stem, wash and dry well.
-
Juice them in a juicer. I obtained 2 1/2 litres of grape juice from 4 kg of grapes.
-
Strain grape juice through a fine-mesh strainer or gauze cloth.
-
Pour the grape juice into a saucepan and boil while skimming off the foam with a ladle.
-
Lower the temperature and simmer for 2-3 hours until it thickens. But don’t let it thicken too much, as it will become even thicker once it has cooled down.
-
Leave to cool and then store in a jar with a screw top. After simmering for 3 hours, you will end up with about 300 ml of grape syrup.
Recipe Notes
It will keep in an airtight jar in a cool place for about one year.
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