Grape spoon sweet

1 kg

seedless grapes (sultana variety)

½ kg

sugar

1 cup

water

1 sprig

rose geranium

Juice of ½ lemon

200 gr

toasted almonds

Instructions

Wash the grapes thoroughly, then rinse them 2 or 3 times in clean water.
Drain well and spread them on a clean towel.
Carefully remove the grapes from the stems without bruising or squeezing them to preserve their shape and juice.
Place the grapes in a heavy-bottomed pot and cook over very low heat for about 6 to 7 minutes until their natural juices evaporate.
Once the liquid is gone, add the sugar and water.
As the mixture begins to boil, skim off any foam from the surface as needed. Simmer on low heat for about 45 minutes until it thickens.
Let the sweet cool in the pot, uncovered (you may drape a clean towel over it).
You can leave it at this stage overnight and finish it the next day.
Once completely cooled, return the pot to the heat for the final syrup thickening.
Bring to a boil until the syrup reaches the desired consistency.
Once it reaches the desired consistency. Add the rose geranium, lemon juice, and almonds. Boil for one more minute.
Let it cool completely in the pot. Gently shake the pot by its handles several times to ensure each grape is well coated in syrup.
As it cools, the syrup turns pink and the grapes take on a pale pink hue.

Spread almonds on a baking tray and roast at 200°C for about 10 minutes until golden.
You can use half toasted almonds and half raw, peeled almonds.

Letting spoon sweets rest overnight in their syrup makes a big difference in flavor and texture.
This grape sweet can be made all at once without resting, but the result will be lighter in color.
Use any grape variety you like strawberry, rozaki, sultana, Attiki black, etc.
If you dislike seeds, choose a seedless variety or carefully remove the seeds. Personally, I leave them in—they become syrup-soaked like candied nuts.
Properly thickened syrup is what preserves the sweet for months. To test your syrup, place a shallow plate in the freezer for a few minutes. Drop in some hot syrup and spread it with a spoon. Blow across the surface. If waves form, it’s done. Alternatively, run your finger through it. If the line stays open, the syrup is ready.