Pomegranates truly are a wonder of nature. Once you crack through the leathery exterior, their flesh is made up of mesmerising jewels, or rubies, with a flavour that is perfectly sweet and tart at the same time. Pomegranates are widely used in Middle Eastern and Mediterranean cuisine, usually anointing salads or forming part of marinades made with sticky pomegranate juice, which can be found in the frozen section of most stores or as a molasses (found at Chef’s Warehouse). Pomegranates happen to be in season at the moment, so the next time you pick one up to dress up your next salad make sure to spare a little juice for this ‘Love Salt’. We like sprinkling it on pretty much anything that needs a little fancy-ing up – cookies, cakes, roast chicken, salads, you name it! The flavour of the pomegranate juice will be quite delicate, but the colour will most certainly not be!

What you’ll need…

4 Tbsp (60 ml) Maldon salt
3 Tbsp (45 ml) pomegranate juice
2 Tbsp (30 ml) red peppercorns, crushed
1/2 tsp )2.5 ml) sage, dried

You can make pomegranate juice by putting some pomegranate seeds on to a plate, squash them gently with a fork and strain. You can also use store-bought pomegranate juice.

Splatter a piece of wax paper with the pomegranate juice using a spoon or pastry brush. Sprinkle the salt over the juice on the wax paper and stir gently with a fork. Splash a little more pomegranate juice over the mixture if you want a more intense pink colour. Stir until the salt is well coated. Mix in the peppercorns and sage and carefully spread the mixture out over the wax paper and leave to dry.

Once it has dried, store in a small air tight jar or bowl. It will keep for about one week.

Keen to get even craftier this weekend? See the rest of our weekend projects HERE.