Description
Traditional Roman method of making fruit syrup by boiling down fruit juice and honey.
Technical
Roman defrutum involves the reduction of water content through boiling and evaporation, resulting in a thick, syrupy liquid with concentrated fruit flavor. The process requires careful control of temperature and time to achieve the desired consistency and flavor profile.
Science
Primary Reaction
Caramelization and Maillard reaction
Sensory Profile
Aroma ()
FruitySweetCaramel-likeHoneyedFloral
Origin & History
Civilization
Ancient Romans
Era
Ancient Roman Empire