Defrutum

Introduction

History

Defrutum was a popular ingredient in ancient Roman cooking, used to sweeten dishes and drinks. It was made by boiling down grape juice to a thick, syrupy consistency. The resulting product was used in a variety of dishes, from desserts to main courses.

Ingredients

How to prepare

Variations

Notes

1. It is advised not to use bronze or copper kettle because the metals would react with the acids in the defrutum and give the finished product an unpleasant metallic taste.

Cooking Tips & Tricks

When boiling the grape juice to make defrutum, be sure to keep a close eye on it to prevent burning. Stir the liquid occasionally to ensure even reduction. Allow the defrutum to cool completely before using it in recipes.

Serving Suggestions

Defrutum can be drizzled over desserts such as ice cream or fruit salads, or used as a glaze for roasted meats. It can also be added to cocktails or mocktails for a sweet, fruity flavor.

Cooking Techniques

Boil the grape juice over medium heat, stirring occasionally, until it is reduced by two thirds. Allow the defrutum to cool before using it in recipes.

Ingredient Substitutions

If you don't have grape juice on hand, you can use other fruit juices such as apple or pomegranate to make a similar syrup.

Make Ahead Tips

Defrutum can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks.

Presentation Ideas

Serve defrutum in a small pitcher or drizzle it over dishes using a spoon or squeeze bottle for an elegant presentation.

Pairing Recommendations

Defrutum pairs well with a variety of foods, from sweet desserts to savory meats. Try drizzling it over grilled peaches or using it as a glaze for roasted pork.

Storage and Reheating Instructions

Store defrutum in an airtight container in the refrigerator for up to two weeks. Reheat it gently in a saucepan over low heat before using.

Nutrition Information

Calories per serving

One serving of defrutum (1 tablespoon) contains approximately 40 calories.

Carbohydrates

Defrutum is high in carbohydrates, as it is made from grape juice which is naturally sweet. It is a great source of natural sugars and can be used as a sweetener in place of refined sugars.

Fats

Defrutum is fat-free, making it a healthy option for adding sweetness to dishes without adding extra fat.

Proteins

Defrutum does not contain any protein.

Vitamins and minerals

Defrutum is a good source of vitamins and minerals found in grapes, such as vitamin C and potassium.

Alergens

Defrutum is made from grape juice and does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Defrutum is a sweet, syrupy reduction of grape juice that is high in carbohydrates and low in fats. It is a good source of vitamins and minerals and can be used as a natural sweetener in a variety of dishes.

Summary

Defrutum is a sweet, syrupy reduction of grape juice that adds a rich, fruity flavor to a variety of dishes. It is high in carbohydrates, low in fats, and a good source of vitamins and minerals. Use it as a natural sweetener in desserts, cocktails, and savory dishes for a touch of ancient Roman flavor.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Defrutum. It was a warm summer day, the sun shining brightly in the sky, and I had just finished helping my mother harvest the grapes from our vineyard. As we worked, the sweet aroma of the ripe fruit filled the air, and I couldn't resist popping a few into my mouth as I plucked them from the vines.

After we had gathered all the grapes, my mother turned to me with a mischievous twinkle in her eye. "Now, my dear," she said, "it's time for you to learn how to make Defrutum."

I had never heard of Defrutum before, but my mother assured me that it was a delicious grape syrup that had been passed down through generations of our family. She explained that it was made by boiling down grape juice until it thickened into a sweet, syrupy consistency, perfect for drizzling over desserts or adding to savory dishes for a touch of sweetness.

My mother led me into the kitchen, where she showed me how to crush and strain the grapes to extract their juice. She then poured the juice into a large pot and set it to simmer on the stove. As the liquid bubbled and reduced, a rich, sweet aroma filled the kitchen, and I knew I was about to taste something truly special.

After a few hours of simmering, the grape juice had thickened into a dark, syrupy liquid that clung to the spoon when lifted from the pot. My mother poured the Defrutum into a small jar and handed it to me, a proud smile on her face.

"Try it, my dear," she said. I dipped my finger into the syrup and brought it to my lips, savoring the intense sweetness and depth of flavor. It was like nothing I had ever tasted before, and I knew that this recipe would become a cherished part of my culinary repertoire.

Over the years, I continued to make Defrutum, experimenting with different varieties of grapes and adding in a hint of spices like cinnamon or cloves for a unique twist. I shared the recipe with friends and family, who all marveled at the rich, complex flavors of this ancient Roman delicacy.

One day, while visiting a local farmer's market, I struck up a conversation with an elderly woman who was selling her homemade jams and preserves. As we chatted, she mentioned that she had a recipe for an ancient Roman grape syrup that had been passed down through her family for generations.

Intrigued, I asked her about the recipe, and to my surprise, she described a process very similar to the one my mother had taught me all those years ago. It seemed that Defrutum was not just a family tradition, but a beloved recipe that had been passed down through countless generations of cooks and food lovers.

As I listened to the woman's story, I felt a deep sense of connection to all those who had come before me, who had lovingly prepared and shared this simple yet exquisite syrup. I realized that recipes, like stories, have the power to connect us to our past, to our heritage, and to the people who have shaped us into who we are today.

And so, whenever I make Defrutum now, I do so with a sense of gratitude and reverence for the generations of cooks who have come before me. I pour the thick, sweet syrup into small jars, label them with care, and gift them to friends and family, knowing that I am passing on not just a recipe, but a piece of history and tradition that will continue to be cherished for years to come.

Categories

| Grape Juice Recipes | Roman Recipes |

Recipes with the same ingredients