This luscious tawny syrup is made in small batches from equal amounts of freshly pressed grape juice and sugar. The mixture is slowly cooked in an open pot over a low flame and stirred constantly to allow the must to caramelize and develop bittersweet complexity. The resulting elixir is smooth and honey-like with warm, raisin flavor.
Zibibbo, or Muscat of Alexandria, is one of the world's oldest grape varietals. On the tiny Italian island of Pantelleria, the large golden orbs have been used for centuries to produce sweet Passito di Pantelleria DOCG wine and now—lucky for us—this silky sweetener.
On Pantelleria, Zibibbo Grape Syrup is used for baking traditional mostaccioli cookies and other pastries. It's also wonderful drizzled over freshly made ricotta, sharp aged cheeses, plain yogurt or vanilla gelato. The sun-ripened flavor and lush texture bring out the best in cocktails and punches, as well. Try using Zibibbo Syrup instead of simple syrup to enrich a Bourbon whiskey sour, or double up on the grape goodness by stirring some into a French 75 made with Champagne, gin and lemon juice.
About the Producer:
In the Mediterranean Sea, between Sicily and Tunisia, sits the small Italian island of Pantelleria, where mineral-rich volcanic soil produces some of the finest capers and Zibibbo grapes in the world. On the island’s southern coast, restaurant La Nicchia became so well known for its menu of local specialties that owner Gianni Busetta decided to create a product line named after the eatery. We’re glad he did! La Nicchia caper products and distinctive Zibibbo grape syrup bring a unique taste of the Mediterranean to your home cooking.