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