A bag of blueberries in the freezer often doesn’t deliver. However, add a tablespoon of Zejd’s pomegranate molasses, a touch of sumac, and a sniff of rose water then you have a very different kind of blueberry. This simple combination transforms your frozen blueberries into a blueberry compote for a summertime breakfast, alongside some granola made using Lebanese carob molasses. A blueberry compote with no added sugar, just added flavour.
Although full of goodness, blueberries can sometimes lack the acidity we expect them to have. Pouring over a tablespoon or two of Zejd’s pomegranate molasses delivers the missing sharpness to both frozen or even fresh blueberries. This Lebanese pomegranate molasses is made from the juice of a sour variety of pomegranate, with the addition of a sweeter kind for balance. Its tangy tart flavour marries perfectly with the blueberries.
An essential item in any Lebanese kitchen cupboard, Zejd’s pomegranate molasses belongs to a culinary history of noble proportions. In Lebanon, when lemons weren’t available to add the needed acidity to dishes, pomegranate molasses was used for salads and meat dishes, amongst other things. These days in the UK we are beginning to appreciate its health properties as an antioxidant. The fact that there are no other ingredients in this bottle, is something to be celebrated. We feel very privileged to have such a delicious ingredient in the shorkk family.
makes enough for 4
blueberry compote ingredients
200g blueberries, frozen
1 tbsp Zejd’s pomegranate molasses
1/2 tbsp sumac
1 tsp rose water (optional)
- No need to wait for the blueberries to defrost, put them in a small, heavy bottomed pan along with the pomegranate molasses over a medium heat, and stir to cover the berries with the molasses. With the back of the spoon squash the berries as they warm up to release their juice.
- Leave the mixture to bubble gently for a minute, until it has a jammy consistency.
- Add the sumac, and the rose water (if using) tasting and add more if required. Leave to cool.
Serve alongside plain yoghurt and granola, or drizzled over vanilla ice cream.