This week's Weekend Herb Blogging is hosted by Anna's cool finds.

For this event I started an experiment. We have a lot of grapes this year, we can't eat them all.

So I decided to make verjus, an acidic liquid made from the juice of unriped grapes. This culinary ingredient dates back to medieval Europe and even before the Romans used it. The juice can be used in place of vinegar or lemon juice to add acidity to soups and sauces and dressings.

Verjus

What you need:

- juice squeezer
- unriped grapes

Squeeze grapes, filter the juice. Finished!

As I did just a small quantity I did not filter it.


weekend herb blogging

More recipes and entries in English.

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