Greek grape molasses (Petimezi)

Petimezi is a traditional Greek grape molasses made by boiling down freshly pressed grape must until it thickens into a dark, syrupy liquid. Used since antiquity, it has a rich, fruity, caramel-like flavor and serves as a natural sweetener. The preparation begins with ripe grapes, which are crushed to extract juice.

To neutralize acidity, wood ash is traditionally added before straining. The must is then boiled over medium heat, with impurities skimmed off, until it reaches a thick consistency. After cooling and a final straining, it is stored in sterilized bottles.

Naturally packed with antioxidants and minerals, petimezi is drizzled over yogurt, pancakes, and cheese, used in baking, sauces, and marinades, or diluted with water for a refreshing drink, making it a staple in both traditional and modern Greek cuisine.