Combine the beetroot juice and pomegranate molasses in a small saucepan over medium heat and reduce by one quarter. Strain and allow to cool.
Thoroughly soak the sourdough slices in the beetroot mixture. Transfer to a wire rack and dehydrate approximately 2–3 hours in a 100°C (200°F/Gas ½) oven until the bread is thoroughly dry and brittle.
Break bread into small pieces and fry in a combination of clarified butter and grapeseed oil over medium heat until crunchy. Allow to cool. Store in an airtight container until required.
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