Fresh Fruit Labneh with Pomegranate Molasses

Labneh is high in probiotics, low in lactose, and loaded with protein, making each an excellent addition to a well-rounded, healthy diet.

Serves 6


  • 1 Qt.  Plain Yogurt
  • 1⁄2 tsp. Kosher Salt
  • 6 Tbls. Extra Virgin Olive Oil
  • 10 Sprigs Fresh Thyme
  • 1 Orange: finely shave the skin to get 6 strips
  • 1/2 pint Fresh Blackberries
  • 1 Pint Fresh Raspberries
  • 1 Pint Fresh Strawberries, hulled and halved lengthways (or quartered if they’re larger)
  • 3 Tbls. Sugar
  • 1 Lime: finely zested to get 1 tsp., then juice to get 1 Tbls.
  • 1/2 Pint Fresh Blueberries
  • Pomegranate Molasses, to taste


  1. Put the yogurt and salt into a medium bowl and mix well to combine. Line a colander with a piece of cheesecloth large enough to hang over the sides and place the colander over a bowl. Transfer the yogurt to the cheesecloth and fold over the sides to completely encase the yogurt. Place a heavy weight over the cheesecloth (a few cans or jars will do), and transfer to the fridge to drain for at least 24 hours (and up to 48).
  2. Meanwhile, put the oil into a small saucepan, for which you have a lid, on medium heat. Gently heat for 7 minutes, or until tiny air bubbles form.Remove from the heat, add the thyme and orange peels, then cover with a lid and leave to infuse, ideally overnight, though half an hour will also do the job.
  3. The next day, put 1/4 of the blackberries, half the raspberries, and 1/3 of the strawberries into the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth.   Put all the remaining berries and the cherries into a large bowl along with the blitzed fruit and gently combine. You can serve it straight away or leave it in the fridge for a few hours, bringing it back to room temperature before serving.
  4. Spread the labneh out on a large platter. Then spoon over the berries, then sprinkle with the lime zest. Drizzle with 2 Tbls. of the infused oil, along with a couple of the orange strips and the extra picked thyme. Drizzle everything with pomegranate molasses.
  5. Serve with warm pita bread or pita chips.

Photo by © Sydney Rasch

Recipe by Chef Serge Krikorian