Sapa is Concentrated Grape Must. Saith Artusi: Since its peculiar flavor is necessary in some dishes, sapa, which is none other than a grape syrup, has many uses in the kitchen. It's also always popular with children, who, during the winter, can improvise sherbets with it by mixing it with freshly fallen snow.
Ingredients:
- 5 1/2 pounds (2 1/2 k) perfectly ripe grapes
Preparation:
Artusi's instructions are succinct:
Crush some superior quality white grapes (ideally they should still be on the bunch), put the grapes and their juice in a bowl, and when the whole has fermented for about 24 hours, press and filter the must though a fine muslin bag into a pot. Set the must on the fire and boil it down for many hours, till it has reached the consistency of syrup, and bottle it.
Crush some superior quality white grapes (ideally they should still be on the bunch), put the grapes and their juice in a bowl, and when the whole has fermented for about 24 hours, press and filter the must though a fine muslin bag into a pot. Set the must on the fire and boil it down for many hours, till it has reached the consistency of syrup, and bottle it.
