The juice of green or unripened fruits such as grapes and (more commonly) crab apples; a popular ingredient in cookery which often replaced vinegar.

A medieval source gives instructions for making verjuice: "Gather crabbs as soon as the kernels turn blacke, and lay them in a heap to sweat and take them into troughs and crush with beetles [heavy wooden mallets]. Make a bagge of coarse hair-cloth and fill it with the crabbes, and presse and run the liquor into Hogsheads."

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