In Lebanon, autumn follows the rhythm of the harvest and traditions passed down from one generation to the next. Pomegranates are pressed and slowly simmered into a deep ruby molasses with an intense tang.
As temperatures fall, carob reveals its woody, caramel-like notes, while grapes, nectars and syrups complete an autumn pantry shaped by the land and by time. Behind these flavours lies a living heritage of family recipes, patience and tradition.
Tangy pomegranate or woody carob: which flavour best tells the story of autumn for you?