Verjuice, home grown and made

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:

  1. Unripe grapes must be separated from branches and washed thoroughly before passed through fruit juicer.
  2. You should add ½ tbsp. salt to each 750 ml bottle of verjuice before storing them.
  3. 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.

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