🇹🇷 Turkey · Drinks
Şıra (Grape Must Drink)
By eatmundo · July 8, 2026
🇹🇷 TRŞıra is a traditional, non-alcoholic Turkish beverage made from freshly pressed grape must. It's naturally sweet and slightly effervescent from initial fermentation, offering a taste of pure vineyard freshness, often enjoyed during grape harvest season.
Ingredients
check them off as you prepareHow to Make It
- 1
Select 1 kg of very ripe, fresh grapes, preferably seedless varieties like Sultana or Red Globe, for the best yield and flavor. Wash them thoroughly under cold running water to remove any dirt or residue.
- 2
Carefully remove the grapes from their stems. Discard any bruised or unhealthy-looking grapes. Place the clean, destemmed grapes into a large, sturdy bowl or pot.
- 3
Using your hands, a potato masher, or a strong spoon, thoroughly mash the grapes until they are completely crushed and release a significant amount of juice. This can take 5-7 minutes of consistent mashing.
- 4
Prepare a large, fine-mesh sieve lined with cheesecloth or a clean kitchen towel over another clean bowl. Pour the mashed grapes and their juice into the lined sieve.
- 5
Gather the edges of the cheesecloth and twist tightly, firmly squeezing out as much liquid as possible from the grape pulp. You should aim for about 700-800 ml of pure grape must (şıra).
- 6
Taste the freshly extracted şıra. If the grapes were very sweet, you might not need additional sugar. If it's too concentrated or tart, you can dilute it with up to 100-150 ml of cold water and add 1-2 tablespoons of sugar to taste, stirring until dissolved.
- 7
For a traditional touch, allow the şıra to sit at room temperature for 1-2 hours in a loosely covered container. This brief period encourages a very slight, natural fermentation that adds a subtle tang and effervescence, though it remains non-alcoholic.
- 8
Transfer the şıra to a pitcher and chill it thoroughly in the refrigerator for at least 2 hours before serving. Serve cold, as is, or with a few ice cubes. It's a delightful, natural, and refreshing drink.
Frequently Asked Questions
What type of grapes are best for making traditional Şıra?+
Very ripe, sweet, and preferably seedless white or red grapes like Sultana, Alphonse Lavallée, or Ata Sarısı are ideal. The sweeter the grape, the less additional sugar will be needed.
Is Şıra alcoholic due to the fermentation process?+
Traditionally, Şıra undergoes a very brief, natural fermentation that produces trace amounts of alcohol, but it is considered a non-alcoholic beverage as the level is usually negligible, typically less than 0.5%.
How long can freshly made Şıra be stored?+
Due to its natural fermentation and lack of preservatives, Şıra is best consumed within 2-3 days when stored in an airtight container in the refrigerator. Its flavor profile will change over time.
Can Şıra be used as a base for other Turkish sweets or drinks?+
Yes, Şıra is often boiled down to make Pekmez (grape molasses) or used in desserts like Cezerye. It's also a key ingredient in making sucuk (grape must sausage), a traditional Turkish sweet.
🇹🇷 TRMundo Match
Dishes across the world that share Şıra (Grape Must Drink)'s core ingredients.
