- 1kg of seedless white grapes
- 500g of sugar
- 150ml of water
- 1 lemon slice
Detach them from their clusters and rinse them in cold water.
Place them in a saucepan with the sugar.
Pour in the water and place the lemon slice on top.
Bring to a boil.
Let cook for almost an hour over moderate heat.
Stir from time to time.
The syrup will take a beautiful color.
Stop the heat when the syrup thickens a little. Be careful not to make it too thick either, because as it cools it will get even thicker. Let cool and store in a jar.
With Greek yogurt, especially the thicker strangisto, it’s a delight!