Description
Homemade pomegranate molasses is a thick, tangy syrup made by simmering pomegranate juice with sugar and lemon juice until it reduces to a rich, flavorful concentrate. Perfect for adding a burst of sweet and tart flavor to Middle Eastern dishes, dressings, marinades, and desserts.
Ingredients
Scale
Ingredients
- 3 cups pomegranate juice
- 1/2 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Combine Ingredients: In a saucepan or dutch oven over medium heat, combine the pomegranate juice, granulated sugar, and freshly squeezed lemon juice. Stir continuously until the sugar is completely dissolved to ensure a smooth syrup.
- Simmer and Reduce: Bring the mixture to a low simmer and cook uncovered for 50 to 55 minutes. Stir occasionally as the liquid reduces and thickens into a syrupy consistency.
- Cool and Store: Remove from heat and allow the pomegranate molasses to cool in the pan for at least 10 minutes. Then transfer it to a glass jar and refrigerate. The molasses will keep well for up to 6 months when stored properly.
Notes
- Use 100% pure pomegranate juice for the best flavor and consistency.
- The molasses will thicken further as it cools, so don’t worry if it seems slightly thin when hot.
- If you prefer a more tart flavor, add a bit more lemon juice during cooking.
- Store in an airtight container in the refrigerator to maintain freshness.
- This molasses is great for dressings, marinades, glazes, and drizzling over roasted vegetables or desserts.
