Grape Syrup


  • 2 cups British Columbia Grapes
  • ⅔ cup white sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. cornstarch
  • Dash British Columbia Red Wine


  1. Heat grapes in a non-reactive pan (or microwave) until just before boiling.
  2. Let sit for 15 – 20 minutes to extract pigments from skins.
  3. Put through a sieve or cheesecloth to extract juice.
  4. Mix juice with sugar and cornstarch.
  5. Heat until boiling point and simmer until clear and thickened.
  6. Remove from heat and add wine.

Serve warm and enjoy.

Syrup can be refrigerated and rewarmed in microwave.