Pomegranate and is now widely distributed in the United States and Canada. Grenadine syrup long ago consisted of thickened and sweetened pomegranate juice, now is usually a sales name for a syrup based on various berries, citric acid, and food coloring, mainly used in cocktail mixing. In Europe, Bols still manufactures grenadine syrup with pomegranate. Before tomatoes (a New World fruit) arrived in the Middle East, pomegranate juice, molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as "fesenjān", a thick sauce made from pomegranate juice and ground walnuts, usually spooned over
Grape syrup for a type of Mediterranean grape syrup. The word comes from the Turkish "pekmez", which usually refers to grape syrup, but is also used to refer to mulberry and other fruit syrups. One of the earliest mentions of grape syrup comes from the fifth-century BC Greek physician Hippocrates, who refers to "epsima", the Greek name for the condiment. The fifth-century BC Athenian playwright Aristophanes also makes a reference to it, as does ancient Roman physician Galen. Grape syrup was known by different names in Ancient Roman cuisine depending on the boiling procedure. "Defrutum", "carenum", and "sapa" were reductions of must.