As a family from Develi, we still remember the taste of the grape molasses that our aunt used to boil. The grape molasses that she cooked for long hours over wood fire at the end of summer would solidify by winter and the thick grape molasses would become our Nutella. We would warm it on the stove and mix it with tahini for a breakfast spread and pour it over fresh snow in winter.
The taste that we brought from Develi to the farm in Silivri is now created with the Cabernet Sauvignon and Merlot grapes in the vineyard of Grandma’s Wonderland. And we add a never-tried-before twist to our aunt’s recipe.
We boil the grape molasses over wood fire until it reaches the desired consistency. Next, we infuse it with basil leaves from our garden overnight and then strain and bottle it.
GW Harvest – Aromatic Grape Molasses with Basil resembles the original recipe in which our aunt would use purple basil. This version blends well with tahini made from double roasted sesame seeds. Try this amazing tahini – molasses mixture as a spread over warm bread at breakfast.