Most years our Black Hamburg table grape vine produces more grapes than we can eat fresh, so we have to transform and preserve them in some way. The main thing we do is make grape jelly, but some years I make grape syrup, to use as cordial (squash).
- Strip the grapes from the bunches and put into a boiler with a splash of water.
- Heat until the grapes until they burst and release their juice.
- Strain them through a jelly bag. Use a can of beans or something to press down on them.
- Add water to the juice obtained in a ratio of 1 part water to 3 parts juice.
- Add 550 - 650 g sugar per litre of liquid and heat until the sugar is dissolved.
- Transfer to sterilised bottles or freeze. It will keep for a week to ten days in the fridge. I suggest freezing it in icecube trays or individual portions, and it will keep indefinitely.
- To make up into a drink, use a ratio of 1 part syrup to 4-6 parts water.