Zejd’s pomegranate molasses and sumac turn blueberries once buried in the freezer into a sweet treat. If you’ve ever felt let down by the lack of tartness or acidity in a frozen blueberry, help is at hand with two tart Lebanese ingredients. We’ve adapted an Ottolenghi recipe to demonstrate how versatile these store cupboard staples from Lebanon are. 

The blueberries were a bargain purchase from a local greengrocer, some used for jam and the rest frozen for emergency puddings. Sadly having spent a while in the freezer, the flavour had all but gone. Tartness was restored with Zejd’s thick syrupy pomegranate molasses, and heightened with the citrusy sumac. Two ingredients otherwise used for savoury dishes, multitasking in a sweet treat have earned their space in the kitchen cupboard.The jammy drizzle spooned over the tahini flavoured crumble crunch with a heart of halva is a sweet treat for an afternoon cuppa and wouldn’t look out of place on a brunch table.