crude liquid from pressed grapes (known locally as “mosto”)


This tasty liqueur is prepared by simmering the mosto until concentrated, which may take quite some time. Stir occasionally to avoid sticking to the saucepan.

Remove from heat and leave to cool.

This liqueur can be mixed with gofio and shaped into little balls.


country : Canary Islands

course : beverage


source : The Best of Canary Island Cookery : selected recipes from the Canary Islands including desserts and liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Daz