Grape Molasse | Premium Quality

Syrup vs. molasses – the subtle but crucial difference
Syrup (e.g., maple syrup, agave syrup, or classic sugar syrup) is created when a sugar-water mixture is thickened at moderate temperatures until it forms a flowable, clear-sweet glaze with approximately 66–68% sugar content. It has a pleasantly "clean-sweet" taste, dissolves instantly in drinks, enhances pancakes, porridge, coffee, and cocktails, and—depending on the variety—has a medium glycemic index. Those looking to buy syrup usually look for a pure flavor and easy mixability.

Molasses (pekmez), on the other hand, is a thick, dark brown byproduct of sugar cane or sugar beet refining. After the sugar crystals are removed, a mineral-rich concentrate remains, which tastes of caramel and has a light roasted flavor and is particularly popular for its high iron content (plus calcium, magnesium, and potassium). Its glycemic index is slightly lower than that of table sugar, making it an attractive natural sweetener in a low-GI diet.

New in the range for Germany
We now offer five distinctive varieties that will enrich your menu as well as your search engine ranking:

Buy grape molasses– velvety-fruity sweetness from fully ripe grapes, ideal for muesli, yogurt and oriental desserts.

Buy date molasses– Caramel note and extra minerals; perfect with pancakes or as a vegan honey alternative.

Buy mulberry molasses– Smooth, almost creamy, and rich in antioxidants; perfect for smoothie bowls and energy balls.

Buy carob molasses– Chocolatey and malty, yet caffeine-free; adds warmth and depth to baked goods.

Buy juniper berry molasses– not a sweetener, but the spicy counterpart: aromatic berries for game dishes, sauerkraut, gin infusions and digestif syrups.

All variants are 100% natural, vegan, produced without additives, and freshly bottled in Germany. Thanks to their different flavor profiles, you can precisely control the sweetness, color, or mineral content of your recipes – from pumpernickel with grape molasses to vegan chocolate cream with carob molasses to homemade gin and tonic with juniper berry infusion.

In short: Reach for syrup when you need a smooth, crystal-clear sweetness for drinks and desserts. Choose our grape, date, mulberry, or carob molasses if you desire caramel depth, valuable minerals, and a lower glycemic kick—and enhance savory dishes with whole juniper berries. Combine enjoyment, nutrients, and search engine keywords all in one.

Grape molasses has many uses. You can use it as a natural sugar substitute in drinks, in baking, in salad dressings or as a syrup on desserts. It gives your dishes a sweet and fruity note.

Yes, grape molasses is a plant-based product and does not contain any animal ingredients, making it suitable for vegans. Since it also does not contain gluten, it can be used in gluten-free diets.

Grape molasses is made from the juice of grapes grown without artificial additives or chemicals. The juice is boiled and reduced until it reaches a syrupy consistency. The quality and taste may vary depending on the grape variety and region of origin.

Yes, grape molasses can be used as a natural substitute for conventional sugar or other sweeteners. With its sweet and fruity aroma, it adds a special touch to food and drinks. Because it is rich in vitamins and minerals, it also offers nutritional benefits over conventional sweeteners. Use may vary depending on personal taste and recipe, so it may be useful to experiment with different amounts to achieve the desired sweetness

Griechisch: Πετιμέζι (Petimezi) – über Joghurt, in Desserts, für Saucen.

Englisch: Grape Molasses / Grape Must Syrup – für Pancakes & Porridge, Glasuren, Baking.

Französisch: Mélasse de raisin / Sirop de raisin – zu Crêpes, in Vinaigrettes, Pâtisserie.

Italienisch: Melassa d’uva (mosto cotto / saba) – über Ricotta, in Dolci, Agrodolce-Saucen.

Türkisch: Üzüm Pekmezi – zum Frühstück (mit Tahin), in Getränken, Süßspeisen.

Spanisch: Melaza de uva (arrope) – auf Toast, mit Queso fresco, in süßen Salsas.

Niederländisch: Druivenmelasse / Druivensiroop – für Pannenkoeken, Marinaden, Tee.