Yogurt and Grape Molasse Gelato

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.