Şıra, a sweet grape drink, is part of the harvest tradition in Ankara and Central Anatolia. Freshly pressed grape juice is briefly boiled with cinnamon and skimmed. Serve it warm or chilled, traditionally alongside grilled meat.
Remove the grapes from their stems and rinse them. Press them in a juicer or through cheesecloth to extract the juice, squeezing the pulp well to get as much liquid as possible.
Put the grape juice in a wide pot with the cinnamon stick. When it begins to boil, lower the heat and frequently skim off the foam that collects on the surface. Simmer gently for about 40 minutes to clarify and slightly thicken the drink.
Remove the cinnamon stick and let the drink cool to room temperature. Chill in the refrigerator for at least 1 hour, then serve in glasses.
Do not skip skimming the foam as the grape juice boils; it can leave a bitter taste. For a thinner drink, reduce the 40-minute simmer to 25 minutes, but it may sour sooner and should be consumed within 2 days.
Tarifte yazan 40 dakikalık kaynatmayı tam uyguladım ama benim ocağım güçlü olduğu için şıra biraz fazla koyulaştı, neredeyse şerbet kıvamına yaklaştı. Bir dahaki sefere süreyi 30 dakikada keseceğim; yine de tarçının kokusu tam kıvamındaydı ve ızgara köftenin yanında gerçekten çok yakıştı.
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