Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.
Examples include pomegranate molasses, grape syrup, and boiled cider.
Fruit syrups are known by a variety of names in multiple cuisines, including: in Arab cuisine, rub, jallab; in Ancient Greek cuisine, epsima; in Greek cuisine, petimezi; in Indian cuisine, drakshasava; in Turkish cuisine, pekmez; in Persian cuisine, doshab; in Ancient Roman cuisine, defrutum, carenum, and sapa. in Armenian cuisine, doshab.
Some foods are made using fruit syrups or molasses: Churchkhela, a sausage-shaped candy made from grape must and nuts Sharots, a confection in Armenian cuisine, consisting of halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture
In modern industrial foods, they are often made from a less expensive fruit (such as apples, pears, or pineapples) and used to sweeten more expensive fruits or products and to extend their quantity. A typical use would be for an "all-fruit" strawberry spread that contains apple juice as well as strawberries.Victor Herbert, et al., eds., Total Nutrition: The Only Guide You'll Ever Need, , p. 127
See also Cheong Grape syrup List of syrups Squash (drink)
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