Live To Eat Verjuice

Verjuice is one of those special secrets of cooking. Having grown up in Adelaide Australia I was blessed with regular visits to the Barossa Valley vineyards and found verjuice for sale at one of the many winery cellar doors. Since then I have worked on incorporating it into my cooking as much as possible. I use verjuice in many different ways and have found that it works just as well in sweet deserts as in savoury foods.

The word verjuice is derived from the old French word verjus with ver meaning green and jus being juice. Essentially verjuice is the unfermented juice of pressed unripe/sour grapes although other sour fruits such as Crab Apples have been used throughout history. While verjuice is naturally acidic it does have a slightly sweet undertone with a distinctive aromatic sent.

Use verjuice wherever lemon juice or vinegar is too astringent – verjuice is best used in salad dressings, added to sauces, when marinating fish & chicken or to simply add a bite of flavour.

Verjuice is available from the Live To Eat Pantry for £5.95 per 750ml bottle.

For verjuice recipe ideas visit or to join the Live To Eat Food Club by clicking here

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