Mosto Cotto (Grape Must Syrup)

1. 1

   Wash the fresh grapes and pull them off the stems. Press the grapes to extract their juice (a food mill or juicer is handy here), otherwise simply do this by hand. Pour the juice through a fine mesh sieve or muslin cloth to remove the seeds and skin, then place in a saucepan and boil juice very gently and slowly until the juices reduces by about a third of the original volume and is thick like syrup. (As it cools, it will thicken further, so be careful not to go too far.)

2. 2

   Bottle the syrup in sterilized jars and keep for as long as you can before using it (some age it for 24 months), although it will be hard to resist.

* Per serving · 4 servings · Values may vary.

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