RECIPE ROSIE RAMSDEN
STYLING OLIVIA WARDLE
PHOTOGRAPHS MAJA SMEND FOOD STYLING CHARLIE CLAPP
WHAT YOU NEED TO KNOW ABOUT IT…
The best quality pomegranate molasses is made with nothing other than pomegranate juice from sour and semi-sweet varieties of pomegranate, which is boiled to a dark, sticky, sweet-sharp syrup. Less expensive versions may be artificially thickened, with sweetening/souring agents added. It’s used widely in Levantine cooking – if you’ve been to Turkey you’ve probably eaten it. It’s used to cut through rich, fatty dishes or to enhance salads, cheese-based and vegetable dishes. It’s one of the delicious. team’s desert island ingredients, and we’re always dreaming up new ways to include it in recipes.
…AND HOW TO USE IT