Grenadine blackcurrant juice and other fruit juices with the blackcurrant flavor dominating. To reduce production costs, manufacturers have widely replaced fruit bases with artificial ingredients. The Mott's brand "Rose's" is by far the most common brand of grenadine sold in the United States, and is formulated from (in order of concentration): high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate, FD&C Red #40, natural and artificial flavours and FD&C Blue #1. In Australia Grenadine has been replaced with Raspberry cordial in most bars, clubs and taverns. In Europe, Bols still manufactures grenadine with pomegranate. Grenadine is commonly used to
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.