Pepecüra

In a small bowl, combine the cornstarch with 50 grams of cold water and stir until a smooth slurry forms. Set aside.

In a medium saucepan, combine the grape molasses with the remaining 500 grams of water. Bring the mixture to a gentle boil over medium heat, stirring occasionally.

Once boiling, slowly pour the cornstarch slurry into the saucepan while continuously whisking to prevent lumps. Continue to whisk and cook for 3-5 minutes, or until the mixture thickens to a pudding-like consistency.