When the international demand for black raisins- the major export product of Greece- failed (1893), Greek government bought surplus raisins to produce cheap alcohol, alcoholic beverages and syrup (stafidine). Thus, raisins started to play a major role in alcoholic industry and industrial manufacturing of confectionery products. Moreover, in 1936 the use of sugar was prohibited in confectionery industry by law. Though carob syrup and other fruit syrups were also used, raisin syrup remained the predominant sweetener until 1965.
Today, stafidine is used in bakery products and wine making (it increases wine’s alcohol potential).
STAFIDINE
To make raisin syrup at home is actually fairly simple.
A 1:2 ratio of black raisins and water is needed (I used 2 cups of raisins)
Allow raisins to soak for 48 hours in the water
Run raisins mixed with water through a food processor.
Squeeze them through a muslin or a cheesecloth a couple of times.
Collect the liquid in a pot.
Add 1 tablespoon of wood ash to the liquid, stir, and let sit for 2 hours.
It will make a froth. Filter the liquid through the cheesecloth.
Bring the liquid to a boil, lower the heat and cook uncovered until forms a dense syrup.
Store in a clean jar.
The home made stafidine can be used as a replacement for sugar, though some caution is required because it is sweeter than sugar.
It is a fabulous topping for soft, fresh goat cheese, yoghurt, ice cream and many sweet dishes. Mix it with cold water to make a deliciously refreshing beverage (1/5 ratio of syrup and water)
A piece of bread spread with thick raisin syrup (threpsine), was the easiest snack for the kids until the 1960s.
A related version of raisin syrup can be made with dried figs.
ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ
Ηi Rahel,
The wood ash is intended to clarify the juice as it settles. It is not taken from a certain type of wood but is clean, not from a bbq.
I have never heard of putting wood ash in food! Is this simply what it means: ashes taken from a pile of burning wood? If so, is there a certain type of wood to be burned, and isn’t it dirty?? Sorry if I’m asking some crazy questions here.
Joumana, if Lebanese grape molasses is similar to Greek petimezi, it is made from grape must.
I wonder if this is the same as the grape molasses we have in Lebanon? thanks Mariana for providing the recipe I may decide to make my own someday!
Do you buy it, Tobias?
Great with yogurt. I love using it on cakes as well.
Magda, Gabriel, Erica,
Glad you like it! 🙂
This looks delicious….Nice pictures.
STAFIDINE. Wow, what a lovely name. And looking at the picture makes me salivating.
I would love to try stafidini! I’ve never heard of it. I’ll definitely try to make it.Thanks Mariana! 🙂
Steve, threpsini is very concentrated raisin syrup.
Is this syrup the same as ‘threpsini’?
#Peter, raisin syrup was not only the corn syrup of the era but the nutella too. 🙂
#Karen, my grandmother soaked raisins in cognac instead of water… she drizzled the alcoholic syrup on tiganites, fried pastry puffs.
#Maria, it was dictator Metaxas who prohibited the use of sugar.
Eleni, thanks… and welcome! 🙂
Excellent… super healthy and I love it!!
never knew about the use of sugar being prohibited – the only use i knew of stafidine was in wine making
It looks delicious, Mariana. Will try it! 🙂
Thank you for following up on stafinde….the corn syrup of the era.