Grape juice


Fresh grapes cooked with sugar and an apple (for natural pectin) create this sweet and delicious juice/syrup perfect for garnishing crepes, pancakes, ice cream and various desserts. You can store it up to a month in the refrigerator or put it in jars for long preservation.

Grape juice
Cooking time


For 4 Person(s)


  • 1.5 kg grapes
  • 1 apple
  • 1 cup (or less) brown sugar

Grape juice Directions

  1. Wash the grapes and place them, cut in half, in a thick-bottom saucepan. Add the grated apple together with the apple core. Add 1/4 cup of water, stir and turn on the heat. Bring to a boil, reduce heat and cook for about 20 - 30 minutes (depends on the fruit) until the grapes begin to dissolve.

    succo uva 05
  2. At this point turn off the heat, allow the juice to cool down a little, then pass it through a very fine strainer crushing the fruit pulp. Discard the skins of grapes and the rest of the apple core. Add a few tablespoons of sugar, stir, taste and regulate with the remaining sugar if necessary. Put the juice on the heat, bring to a boil, reduce the flame and cook over medium - low heat for about half an hour until the juice thickens and has the consistency of syrup.

    succo uva 04
  3. As I mentioned the juice can be stored in the refrigerator for up to a week. If you would like to keep it longer transfer boiling hot syrup to sterile, airtight containers. Close the lid and turn the jars upside down to create the vacuum effect.
  4. After cooling the juice should become slightly firmer thanks to the natural apple pectin. In the next photo you can see it with my number 1 pancakes.

    succo uva 03

Nutrition facts

(vegetarian, gluten free, lactose free)
Per Serving


Sunday, 20 November 2016
I tried this recipe. It was great thanks. - Kali

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more