Yogurt and Grape Molasse Gelato

Anita Dessert, Gluten Free, Nuts, What's Cooking 7 Comments

I have been thinking about this gelato for such a long time, and finally last week, I had the chance to experiment with the yogurt base before adding the molasses. After a couple of tries, I think I got to a really tasty, creamy gelato that highlights the special flavor of the grape molasses.  This is a jar of molasses that I received a few months ago from my sister-in-law who lives in Lebanon.  It’s thick, mahogany colored goodness, and I’m extra happy to have my hands on the real thing, made by a farmer in the mountains and sold directly via a farmer’s market in Beirut.

I grew up eating this molasses with pita bread and yogurt, especially at my Téta’s house (grandmother).  It is still my favorite snack to this day, it satisfies a sweet tooth like no other (for me anyway).  Many people also like to mix it with tahini (sesame butter) to make the Mid-Eastern PB&J.  It’s also used in Turkey and Greece in pastries, cookies, and for breakfast.   Grape molasses goes back to ancient times and was popular as a substitute for sugar when the latter was too expensive.  But today, this goodness is dressing up my gelato and I am so excited to share it with you.  You will find some version of the grape molasses (Dibs) at your local Mediterranean market and if you’re lucky, a family/friend could pick one up for you from Beirut’s Souk El Tayeb.
Yogurt and Grape Molasses Gelato

1 cup tangy yogurt, preferably homemade
1/2 cup heavy cream
1/2 cup grape molasses
1/4 cup powdered sugar
1/4 tsp sahlab powder or xantham gum
5 drops lemon oil
Generous pinch of sea salt
1/2 cup raw Brazil nuts or raw cashews ( I tried both and they are both delicious with that gelato)
In a small pot, bring cream and sahlab powder (xantham gum) to a boil, whisking vigorously to incorporate the powder completely. Once boiling, lower heat to a simmer and keep stirring until the mixture thickens (coats the back of a spoon).  Let cool for 5 minutes, then add to yogurt and mix well.  Add powdered sugar, grape molasses, salt and lemon oil and whisk together until all blended.  Place in the refrigerator for at one hour.  Remove,  pour in ice cream maker and follow proper instructions.  Roast the nuts until golden, let cool before roughly chopping them.  Once gelato is ready for freezer, mix in the nuts and freeze.

Comments 7

  1. I had not heard of grape molasses before and now I am eager to get some. After reading this recipe post, I looked around on the web and read more about the great nutritive value of grape molasses. This sounds wonderful. Thanks for all these beautifully prepared recipe posts. Love, Diana

  2. I knew about and have in my pantry all of the ingredients of which you present. My only hiccup would be this foreign grape molasse. The next time I pass by the Arabic store…I'll have to ask for it. Is it so different from 'Blackstrap' molasses?
    Anyhow, your gelato sounds wonderful. I do enjoy eating these very refreshing desserts.
    It was real nice discovering your food journal.
    I'll have to come back for more.
    Flavourful wishes, Claudia

  3. Diana, it's great to hear from you again. Try it and let me know. Our friends compared the taste to butterscotch!

    Claudia, welcome! it's great to hear from you. Blackstrap molasses is a byproduct of the process of refining sugar. Molasses can be made from so many things like mulberries, dates, carob and grapes of course. The grape molasses is made by juicing freshly picked ripe grapes, filtering it to remove acidity and cooking it for a long time in copper containers until it becomes thick and achieves the appropriate coloring. It's very tasty and as Diana said very healthy too.

  4. wonderful recipe! I will try it asap and let you know! I have always wanted to explore the possibilities with all the different molasses we use in lebanese kitchens; your gelato is so good I can almost taste it already!

  5. I see that you’re interested and fascinated in food stuffs. This is awesome Yogurt and Grape Molasses Gelato. You see, we have this food site Foodista.com (http://www.foodista.com) that is a food and cooking encyclopedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques, or maybe you just like to write reviews about food, restaurant and recipes…why don't you visit us sometimes, if its food you're interested in, then we are interested in you. Don't hesitate to check us out.

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