Saba

• 2 pounds wine grapes, such as concord or champagne
• 1 fresh rosemary sprig

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

wine grapes, rosemary

Taken from www.epicurious.com/recipes/food/views/saba-389631 (may not work)