Pomegranate molasses

Variation, fresh juice: score a pomegranate around the middle, pry the halves apart, pull opposing sides to loosen the seeds, then hold cut side down over the fingers and beat the skin with something heavy to knock the seeds out.

Cover the seeds with water and skim off the floating pith.

Run the seeds in a juicer, food processor or blender until liquid, then strain through cheesecloth to remove seeds and pulp.

Put the juice in a large pot over medium-low heat and add 45 ml lemon juice and 50 g sugar per litre of juice.

Simmer and reduce over medium-low for a few hours without a full boil, skimming any floating scum, until reduced to about a quarter of its volume and it coats a spoon and turns syrupy when blown on to cool.

Pour into a jug or bowl and cool about 20 minutes, then bottle and cool completely to thicken; keeps at least 6 months in the fridge.