verjuice
Sign in to savethumb|250px|Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus.
Article
8 sectionsContents
- Etymology
- History
- Modern resurgence
- Usage
- See also
- References
- Further reading
- External links
thumb|250px|Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus.
==Etymology== The word verjuice ( ) comes from the Middle French vert jus (), which refers to its sour grape source. The authors of The Medieval Kitchen: Recipes from France and Italy (1998) write that the grape seeds preserved in salts were also called verjus during the Middle Ages.