As every year, I’m always delighted when the first Pomegranate is ready or ‘Granada’ as they are called in Spain. They hang dripping from the trees on the mountains. some splitting with their over ripeness, giving a sneaky peak to their ruby-red jewel’s inside.
I use them as much as I can when in season, Pom Raita, Pom Punch, Pom Cous Cous , This year I created a lush salad with other fruit and herbs in season, Poms, watermelon, feta, rockets, nuts and local jamon and olives delish !
I also went about creating my first Pomegranate Molasses, an ingredient that I use a great deal in Middle Eastern cooking, but surprisingly have never been able to find locally , the results were fabulous. Now I have the ruby spectacular syrup to take me through the winter months. I also jarred cute bottles for friends for ‘C’ just can’t say the word yet, I hope they’re not reading !!
POMEGRANATE MOLASSES…HERE’S HOW !
Put the juice in a pan, with 2 tbs of sugar and a juice of a lemon, bring to the boil and then simmer uncovered to reduce to a thick pouring consistency, then bottle. Will keep in the fridge for several months.