A thick syrup or concentrate made by boiling down grape juice, used in Spanish and Latin American cooking and beverages.
From Spanish 'arrope,' which derives from Arabic 'ar-rūb' (the concentrated/thick one). The word traveled through Spanish culinary tradition and entered English vocabulary through contact with Spanish-speaking regions.
Arrope is basically ancient candy-making—when people didn't have refined sugar, they'd boil grape juice down to make a sweet, thick syrup that kept for months.
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