Verjuice

[2] The authors of The Medieval Kitchen: Recipes from France and Italy (1998) write that the grape seeds preserved in salts were also called verjus during the Middle Ages.

[2][4] From the Middle Ages through the Renaissance, verjus was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.

Maggie Beer, a South Australian cook, vintner and food writer, began the modern resurgence of verjuice when she started commercial production in 1984, after a harvest of Rhine Riesling grapes could not be sold.

Nonetheless, it is still used in a number of dishes as well as in recipes from various cuisines, and can be purchased at some gourmet grocery stores or by local producers.

Some people will drink verjus with sparkling water and ice, which tastes similar to lemonade.