Saba

1. 1

   Place the grapes in a large pot and crush with a potato masher so that they release their juices.

2. 2

   Add the rosemary and bring to a boil over medium heat (leave the seeds and stems in the pot).

3. 3

   Cook the mixture, stirring and crushing frequently, until the grapes have completely broken down and lost their juices, about 15 minutes.

4. 4

   Strain the contents through a fine-mesh sieve into a small pot.

5. 5

   Make sure to squeeze all of the juice from the grapes (pressing with the back of a wooden spoon works well).

6. 6

   Discard the seeds, stems, and rosemary.

7. 7

   Bring the juices back to a boil over medium heat and slowly reduce until a syrupy consistency is reached (the liquid will coat the back of a metal spoon lightly), about 40 minutes.

8. 8

   It is very easy to scorch the syrup, so test it frequently by drizzling it on a plate.

9. 9

   If it has reduced too much, add a little water to reconstitute.

10. 10

    The syrup will thicken significantly when it is cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.