I have a little confession to make. I’m an avid farmer’s market shopper—that’s not the confession. By “avid” I mean “deranged enough to leave my apartment at 7:30 am on a Saturday and ride the train for 30 minutes each way so I can get there before all the other kooky New Yorkers.” That said, I’m a little bashful to share that I had never tried local, non-supermarket grapes until this month.
After chatting with Kate about concord grapes on the podcast, I couldn’t not get some. And now that I’ve tried them, I am prepared to tell you that the stuff we’ve been paying way too much for at the grocery store is not grapes. Not grapes at all. You know the part in Willy Wonka and the Chocolate Factory when Violet Beauregard tastes a three course meal full of flavors in one piece of gum? You’ll taste that much in a grape like this.
This grape syrup is spiked with maple. Grape + Maple = Graple. I love it in a cocktail (gin or vodka, graple syrup, and seltzer) or just mixed with seltzer or homemade grape soda. I need to make pancakes so I can drown them in this ASAP and obviously it’d be great on ice cream. Freeze it in ice cube trays for mid-winter graple joy.
Yield: about one pint
- 1 lb concord grapes (don't have to be seedless, but mine were)
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 1 cup water
- Combine all ingredients over high heat and bring to a boil that cannot be stirred down.
- Reduce heat to a simmer and cook for 5 more minutes.
- Let it cool slightly and run it through a food mill.
- Strain the resulting liquid through a fine mesh sieve.
- Store in the fridge.
- This is adapted from Put ‘Em Up by Sheri Brooks Vinton.
- If you don’t have a food mill, try just pressing this through a fine mesh sieve.
More awesome homemade syrups:
- Five Natural Homemade Pancake Syrups: Simple Bites
- Berry Syrups: Well Preserved Blog by Eugenia Bone
- Bitters Syrup: What Julia Ate