These sour grapes are very small and very sour; the Middle-Eastern store had them on sale.
Traditionally, a grape vinegar is made every year in mountain villages in Lebanon with the sour grapes in order to have something acidic to add to salads and stuffed vegetables, in lieu of lemons when these are no longer in season or too expensive.
This vinegar is called husrum or verjuice.
Here is a method for preparing it from Chef Ramzi’s Culinary Heritage of Lebanon.
- Crush the grapes (or use a juicer) and collect the juice.
- Salt the sour juice to taste and simmer over medium heat, skimming the foam until it disappears.
- Cool and pour into a glass or clay bottle, adding a thin layer of olive oil on top to prevent molding.
- Use throughout the year instead of lemon in cooking or when making salads.
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