Fruit syrup

Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.^[1]

Pekmez/Doshab, a syrup made of grapes (grape syrup) and other fruits.

Examples include pomegranate molasses, grape syrup, and boiled cider.

Fruit syrups are known by a variety of names in multiple cuisines, including:

• in Arab cuisine, rub, jallab;
• in Ancient Greek cuisine, epsima;
• in Greek cuisine, petimezi;
• in Indian cuisine, drakshasava;
• in Turkish cuisine, pekmez;
• in Persian cuisine, doshab;
• in Ancient Roman cuisine, defrutum, carenum, and sapa.
• in Armenian cuisine, doshab.

Some foods are made using fruit syrups or molasses:

• Churchkhela, a sausage-shaped candy made from grape must and nuts
• Sharots, a confection in Armenian cuisine, consisting of halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture

In modern industrial foods, they are often made from a less expensive fruit (such as apples, pears, or pineapples) and used to sweeten more expensive fruits or products and to extend their quantity. A typical use would be for an "all-fruit" strawberry spread that contains apple juice as well as strawberries.^[2]

See also

• Cheong
• Grape syrup
• List of syrups
• Squash (drink)