Verjus Distillation

Preparation info

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By Ben Shewry

Published 2012

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  • 200 ml (7 fl oz) pink verjus (made from pinot noir grapes)


Pour the verjus into a 3 litre (105 fl oz) capacity distillation flask, place in a rotary evaporator*, set the water bath temperature to 40°C (104°F) and the cooling temperature to −20°C (−4°F), set the rotation speed to 40 RPM and distil at full vacuum for 1 hour (depending on the strength of the vacuum) or until a thick syrup forms. Alternatively, although it will not achieve the same result, you could reduce the verjus in a small saucepan until a thick syrup forms. Pour into a squeeze bottle.