Grape Molasses

Grape molasses is a thick, pourable syrup made by reducing pressed grape juice (must) until it concentrates into a deep, bittersweet sweetener. Known widely as pekmez across Anatolia and the Balkans, it delivers ripe grape intensity with caramelized, toasty notes and a gentle tannic edge. Traditional versions may be clarified before reduction, yielding a clean, glossy syrup with no added sugar.

Cooks use it much like other fruit molasses or dark syrups: drizzled over yogurt, whisked with tahini, folded into doughs, or reduced into glazes. Its balance of fruity sweetness and subtle acidity works in both sweet and savory dishes, complementing cheeses, nuts, roasted vegetables, and grilled meats, while adding color and shine to dressings and sauces.