Verjuice, home grown and madePosted: 2 September 2019 Filed under: Uncategorized | Tags: allergy, homegrown_grapes, unripe grape juice, verjuice 3 Comments
After many years, this year with help of my sister we picked unripe grapes from my back garden and made verjuice – a taste all too familiar in Persian cuisine. See here for examples of its uses. The slide show below shows all the stages involved except a few very important ones:
- Unripe grapes must be separated from branches and washed thoroughly before passed through fruit juicer.
- You should add ½ tbsp. salt to each 750 ml bottle of verjuice before storing them.
- And most important of all beware that the pulp of this fruit could cause skin allergy. Wear long plastic gloves to be safe just in case.
I can’t wait to make this! I have been using the bottled kind from the supermarket as I’m learning to cook Persian food and thought it must be a thing like doogh that Americans just don’t like. Yuck! But then I had some fresh from Iran and it is so good! I thought I would never have it again. Thank you for posting this. I found the grapes on kalamala website and will try shipping them to Texas.
Hi! I am sorry for such a long delay in getting back to you. I had sort of abandoned my blog for the past year!! But I am back and try to post once in while. Thanks so much for visiting here (and on Instagram). Keep well and enjoy your verjuice which I know you finally extracted!
[…] Check out Afsaneh Hojabri’s inspirational tutorial, here! […]