Recipe
Pomegranate molasses
If you are a fan of the food of the famous Israeli chef Ottolenghi, you know that the cooking of his recipes often involves the use of special flavourings, like date syrup, za'atar herbs and… pomegranate molasses! Nowadays, you can find this molasses in most Turkish and Moroccan stores, but you can also make it yourself with Biotona bio Pomegranate concentrate.
This is a pure and concentrated juice that you can turn into a delicious syrup by adding a sweetener, making it ideal as a sauce or glaze for numerous oven-cooked vegetable dishes, such as this warm carrot salad or this roasted cauliflower. Enjoy!
| Ingredients (1 jar) | |
|---|---|
| Biotona bio Pomegranate | 240 ml |
| Date syrup or another syrup of your choice | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Necessities |
|---|
| Steel pan, glass jar |
- Put the Biotona bio Pomegranate, date syrup and lemon juice into the steel pan. Bring to the boil, while stirring.
- Allow the mixture to simmer for about 5 minutes on a low heat. It is not necessary to cook for any longer, because the juice is already concentrated.
- Remove the pan from the heat and let the contents cool down to room temperature. Pour the mixture into the glass jar. This syrup can be kept for up to a month in the fridge.
