Waji's Verjuice

‘When fruit is young and not ripe it is high in acid and has virtually no alcohol. Subtle, delicate, tangy, it’s the essence of grapes and its whiteness is the true verjuice colour. Whenever a recipe calls for vinegar, lemon or white wine, try verjuice: salad dressings, vinaigrettes. Please don’t boil it, and once its opened, use it soon. Use it freely. It won’t keep a year.’

Drizzle over grilled fish, barbequed octopus.
Reduce it to a syrup with castor sugar and top ice cream.
After roasting fish or chicken, swirl half a cup of verjuice in the pan to make the sauce.
Poach fresh or dried fruit.
Pour a splash of verjuice in with vodka on ice.

My Verjuice is
Crushed grapes; fermented, filtered and vacuum-bottled. Refrigerate. 750ml.