Verjus is a French word made up of two words: vert (green) and jus (juice).

Before the grapes begin to ripen, when they are still about the size of green peas, they contain no sugar, only acids. At this stage, we harvest part of the grape clusters. This process is also beneficial from a yield-control perspective. By pressing the juice from these unripe grapes, we obtain a healthy green juice that has been used in French cuisine for centuries to prepare marinades, add acidity to sauces, and complement fish dishes and salads.

We use it to make a traditional Hungarian-style fröccs. Approximately 50 ml of Verjus topped up with 200 ml of sparkling water tastes remarkably similar to a Riesling spritzer.

Since the unripe grapes contain no sugar, there is nothing that can ferment into alcohol, so the drink naturally remains alcohol-free.

A quick search online reveals numerous potential health benefits attributed to Verjus.