Greek Dips and Sauces
How to Make Petimezi (Greek Grape Must Syrup)
Πετιμέζι peh-tee-MEH-zee · Petimezi
In short
Petimezi is Greek grape must syrup, made by simmering fresh, unfermented grape juice for hours until it reduces to a thick, dark, deeply flavoured syrup. It is one of the oldest sweeteners in Greek cooking, used in dishes like moustokouloura long before refined sugar became widely available.
Petimezi is one of the oldest sweeteners in Greek cooking, older by far than refined white sugar's widespread availability, made simply by simmering fresh grape must, unfermented grape juice, for hours until it reduces down to a thick, dark, deeply flavoured syrup.
It carries a flavour genuinely different from plain sugar syrup, rounder and more complex, closer to a light molasses or a good balsamic reduction, and it is what gives dishes like moustokouloura and soutzoukos their particular character rather than the plain sweetness sugar alone would provide.
The technique needs nothing beyond patience, real grape juice and a long, low simmer, though the exact reduction time varies depending on how much juice you start with and how thick you want the finished syrup.
Key preparation steps
- Press or buy fresh grape must.
- Simmer gently for a genuinely long time.
- Reduce until thick enough to coat a spoon.
- Cool and jar for storage.
Sourcing grape must
Fresh grape must, unfermented juice pressed directly from ripe grapes, is traditional here, available briefly each autumn during the grape harvest in wine-growing regions. Good quality, unsweetened dark grape juice is a completely reasonable substitute for a home cook without access to fresh must, giving a very similar result.
The long reduction
Simmer the must or juice gently, uncovered, over a low to medium heat, stirring occasionally, for a genuinely long time, two to three hours depending on the volume, until it has reduced significantly and thickened enough to coat the back of a spoon heavily. Skim any foam that rises during the first stretch of cooking.
Testing doneness and storing
The syrup is ready once a small amount dropped onto a cold plate holds its shape rather than spreading thin, similar to testing a jam for setting point. Cool completely before transferring to a clean jar, where it keeps for months in a cool, dark place thanks to its high sugar concentration.
Tips from my kitchen
Use a wide pot
A wide surface area speeds up the reduction considerably compared with a narrow, deep pot.
Test on a cold plate
This is the same principle as testing jam for setting point, and it is a more reliable indicator than judging by eye alone.
Be patient
There is no shortcut to a proper reduction here. Rushing with higher heat risks scorching the sugars before the syrup has properly thickened.
How to Make Petimezi (Greek Grape Must Syrup)
Πετιμέζι · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 15m
- Cook
- 2h 30m
- Total
- 2h 45m
- Serves
- 20
Ingredients
Ingredients
Method
- Pour the grape must or juice into a wide, heavy pot.
- Bring to a simmer over a medium heat, skimming off any foam that rises.
- Reduce the heat to low and simmer gently, uncovered, stirring occasionally, for 2 to 3 hours, until significantly reduced and thickened.
- Test by dropping a small amount onto a cold plate. It is ready when it holds its shape rather than spreading thin.
- Cool completely, then transfer to a clean jar or bottle.
- Store in a cool, dark place, where it keeps for several months.
Nutrition, per 1 tbsp
- Calories
- 42
- Protein
- 0 g
- Carbs
- 11 g
- Fat
- 0 g
- Sat fat
- 0 g
- Fibre
- 0 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Petimezi
What is petimezi used for?
As a traditional sweetener in dishes like moustokouloura and soutzoukos, and more generally as an old-fashioned alternative to sugar syrup or honey in Greek baking and preserving.
Can you use regular grape juice instead of fresh must?
Yes, good quality unsweetened dark grape juice is a reasonable substitute and gives a very similar result to genuine fresh must.
How long does petimezi keep?
Several months in a cool, dark place, thanks to its high sugar concentration, similar to how honey keeps well without refrigeration.
