How to Make Petimezi (Greek Grape Must Syrup)

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.

What matters in this dish

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.

Questions people ask 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.

How to Make Petimezi (Greek Grape Must Syrup)