In Middle Eastern kitchens, this syrup is king.
It’s made by reducing pomegranate juice to a concentrated sweet-tangy molasses. And it knows no limits. You can drizzle a hint of the exotic flavour on ice cream, yoghurt, and cakes, plus all the savoury foods too (like oatmeal). Add it to dips, meat ( it’s great on burgers!), and veggies, and you’ll infuse them with a richness that changes the game.