RCI-SC.007.0091.001
Defrutum
Defrutum is made by boiling down grape juice (called must) in large kettles until it had been reduced by at least half. The sweetest defrutum was further boiled down into an even stronger concentrate called sapa. This is a thick fig syrup.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultybeginner
Ingredients
- (1 pint) wine or grape juice600 ml
Method
1
Pour the wine or grape juice into a large, heavy-bottomed pot or saucepan.
1 minutes
2
Bring the liquid to a gentle boil over medium heat, watching carefully to prevent overflow.
5 minutes
3
Reduce the heat to low and maintain a steady simmer, allowing the liquid to reduce gradually.
40 minutes
4
Continue simmering until the liquid has reduced to approximately one-third of its original volume, becoming thick and syrupy with a deep amber or brown color.
5
Remove from heat and allow the defrutum to cool slightly before transferring to a clean vessel for storage or immediate use.
5 minutes