Syrup

It is a thick, sweet syrup typical of Spanish gastronomy, especially in the Region of Murcia and some areas of Andalusia and Castilla-La Mancha. Syrup is obtained by simmering grape must until it is reduced and acquires a thick consistency and a characteristic sweet taste. This syrup is commonly used in the preparation of desserts and sweets, as well as in the preservation of fruits and other foods, as if it were a jam. It can also be mixed with water to create a refreshing non-alcoholic beverage.