Traditional grape must syrup (moskonfyt)

Grape must syrup (moskonfyt) is simply grape must that has been reduced in a saucepan. (Must is fermented grape juice, made by crushing grapes and allowing the resulting pulp to ferment slowly over a few days.)

In the days of the Old Cape in South-Africa, grape farmers used must made from Hanepoot grapes for their moskonfyt. The high sugar content of Hanepoot gave moskonfyt a long shelf life, and they could use it as a natural sweetener until the next season.


You need grape must.

The quantity does not matter, you can use as much or as little as you have on hand. We make moskonfyt from the must left over after we made mosbolletjies, which is usually between 200 ml and 150 ml.


  1. Pour your must through a fine sieve or a cheesecloth, into a saucepan.
  2. Bring to a boil, and then lower the heat and simmer gently until the must has reduced, and has become syrupy.  
  3. Remove from heat and taste; you may need to add a little bit of sugar if your grapes were not sweet enough.
  4. Pour into a sterilised glass container.


Moskonfyt is delicious served over warm, homemade mosbolletjies. You can also try it over warm stewed pears or apples.