Though not as wide popular as other food productions that used to be taken from fruits, fruit juice was likewise savored by a number of people back in the ancient Egypt. Citrusy yields which had a dulcorate taste were primarily used to be taken as juice. Most modern were the vines and figs, which the Egyptians would steep until every last drop of juice was tired out of them. Other than honey, the syrup made of fresh grape juice and other fruits such as raisins, dates, figs, carob and even the root of the Chuba, a plant getting in the marshes of Delta which gave a dead sweet flavor, were also used for sweetening purposes.
