Şıra is fresh-pressed grape juice simmered briefly with a cinnamon stick and skimmed of its foam, a drink tied to the grape-harvest tradition of Ankara and Central Anatolia. Served warm or chilled, it is traditionally poured alongside grilled meats.
Remove the grapes from their stems and wash them, then press them through a juicer or cheesecloth; squeeze the pulp firmly to get as much juice out as possible.
Pour the grape juice into a wide pot with the cinnamon stick, and once it comes to a boil lower the heat and repeatedly skim off the foam that rises to the surface; simmer gently for about 40 minutes to clarify and slightly thicken it.
Remove the cinnamon stick and let the şıra cool at room temperature, then chill it in the fridge for at least 1 hour before serving in glasses.
Do not skip skimming the foam while the juice simmers; leftover foam can leave a bitter edge in the şıra. If you prefer a thinner drink, cut the 40-minute simmer down to 25 minutes, but in that case the şıra turns sour faster and should be drunk within 2 days.
Using a few cloves instead of a cinnamon stick gives the şıra a spicier aroma; if you do, shortening the simmer by 5 minutes keeps the spice from turning bitter.
Admin DadaGastro · verified in test kitchenTarifte 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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