1kg ripe vinifera grapes without seeds
800 g of sugar
1 pinch of salt
Juice of 1/2 lemon
1 stalk Pelargonium Graveolens
We remove the grapes and wash them thoroughly. Place them in a saucepan, add the sugar and salt and pour 1/2 wine glass of water. We let the sugar dissolve overnight while the grapes expand. Then boil until the syrup thickens. Finally, add the lemon juice and Pelargonium Graveolens. Pour into a well sterilized jar.