Fruit syrups orfruit molasses areconcentratedfruit juices used as sweeteners.^[1]

Examples includepomegranate molasses,grape syrup, andboiled cider.

Fruit syrups are known by a variety of names in multiple cuisines, including:

• inArab cuisine,rub,jallab;
• inAncient Greek cuisine,epsima;
• inGreek cuisine,petimezi;
• inIndian cuisine,drakshasava;
• inTurkish cuisine,pekmez;
• inPersian cuisine,doshab;
• inAncient Roman cuisine,defrutum, carenum, andsapa.
• inArmenian cuisine,doshab.

Some foods are made using fruit syrups or molasses:

• Churchkhela, a sausage-shaped candy made from grapemust and nuts
• Sharots, a confection inArmenian cuisine, consisting of halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture

In modern industrial foods, they are often made from a less expensive fruit (such asapples,pears, orpineapples) and used to sweeten more expensive fruits or products and to extend their quantity. A typical use would be for an "all-fruit"strawberryspread that contains apple juice as well as strawberries.^[2]

• Cheong
• Grape syrup
• List of syrups
• Squash (drink)

• Media related toFruit syrup at Wikimedia Commons

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