Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.

Fruit syrups have been used in many cuisines:^[1]

• in Arab cuisine, rub, jallab;
• in Ancient Greek cuisine, epsima;
• in Greek cuisine, petimezi;
• in Indian cuisine, drakshasava;
• in Ottoman cuisine, pekmez;
• in Persian cuisine, Dooshab;
• in Ancient Roman cuisine, defrutum, carenum, and sapa.

Some foods are made using fruit syrups or molasses:

• Churchkhela, a sausage-shaped candy made from grape must and nuts

In modern industrial foods, they are often made from a less expensive fruit (such as apples, pears, or pineapples) and used to sweeten more expensive fruits or products and to extend their quantity. A typical use would be for an "all-fruit" strawberry spread that contains apple juice as well as strawberries.^[2]