Saba

Directions

1. 1
   Place the grapes in a large pot and crush with a potato masher so that they release their juices.
2. 2
   Add the rosemary and bring to a boil over medium heat (leave the seeds and stems in the pot).
3. 3
   Cook the mixture, stirring and crushing frequently, until the grapes have completely broken down and lost their juices, about 15 minutes.
4. 4
   Strain the contents through a fine-mesh sieve into a small pot.
5. 5
   Make sure to squeeze all of the juice from the grapes (pressing with the back of a wooden spoon works well).
6. 6
   Discard the seeds, stems, and rosemary.
7. 7
   Bring the juices back to a boil over medium heat and slowly reduce until a syrupy consistency is reached (the liquid will coat the back of a metal spoon lightly), about 40 minutes.
8. 8
   It is very easy to scorch the syrup, so test it frequently by drizzling it on a plate.
9. 9
   If it has reduced too much, add a little water to reconstitute.
10. 10
    The syrup will thicken significantly when it is cool.