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Grape Syrup - Sapa, made from Kedem Red Concord Grape Juice

Grape Syrup - Sapa, Siraeum (σίραιον), Hepsema (έψημα)

Sapa, in Latin, or Siraion (σίραιον), or Hepsema (έψημα), in Greek, is a grape syrup made from grape juice by boiling it and reducing it to 1/3 of its original volume.
Course Condiments
Cuisine Greek, Roman
Cook Time 30 minutes
Total Time 1 hour
Servings 1 Bottle


  • 750 ml Grape Juice Red or White


  • Pour the the whole bottle of grape juice into a pot and bring it to a boil. Keep boiling until the original volume is reduced down to 1/3.
    Red Concord Kedem Grape Juice boiling in a pot.
  • Pour the reduced grape syrup into a small glass bottle and let it cool. Seal with a cork.
    Grape Syrup - Sapa, made from Kedem Red Concord Grape Juice


In the US, most grape juice available on the market is made from American grape varieties, such as Red Concord or White Catawba, so it is not authentic to ancient Roman or Greek recipes. However, a good brand of Concord grape juice which reduces well is Kedem. It is available in most supermarkets kosher sections. Another option is to simply buy grapes and squeeze them into juice at home. Authentic Roman grape varieties today are only grown in Greece and are primarily used for wine production, so they are pretty much off limits to most people.