Description
This homemade pomegranate molasses* is sweet, tart, fruity, and beautifully glossy. Made with just pomegranate juice, brown sugar, and lemon, it adds concentrated pomegranate flavor to salad dressings, marinades, roasted vegetables, meats, and appetizers.
Ingredients
4 cups (1 litre) 100% pomegranate juice
3/4 cup (150 g) packed brown sugar
Juice of 1 lemon (about 2 tbsp)
Instructions
1. Combine the ingredients.
Add the pomegranate juice, brown sugar, and lemon juice to a medium, heavy-bottomed saucepan. Stir to combine.
2. Dissolve the sugar.
Place the saucepan over medium heat and stir until the sugar has dissolved.
Chef’s Tip: A wider saucepan helps the juice reduce a little faster. Just keep an eye on it near the end so it doesn’t catch.
3. Simmer the molasses.
Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Cook for 30 -40 minutes, stirring occasionally, until the mixture has reduced to about 1 cup (250 ml).
4. Check the consistency.
The pomegranate molasses is ready when it lightly coats the back of a spoon. It should look syrupy, but not as thick as honey while it is still hot.
Chef’s Tip: Don’t reduce it too far. It will thicken as it cools, so take it off the heat while it is still pourable.
5. Cool and store.
Remove from the heat and let it cool for 10–15 minutes. Pour into a clean glass jar, cool completely, then seal and refrigerate.
Notes
Use 100% pomegranate juice for the best flavor.
The flavor should be sweet, tart, and slightly sharp.
Store in a clean jar in the fridge for up to 1 month.
Use it for salad dressings, marinades, roasted vegetables, grilled meats, or drizzling over appetizers.
- Prep Time: 5 minutes
- Cook Time: 60–75 minutes
- Category: Condiment / Sauce
- Method: Stovetop Reduction
- Cuisine: Middle Eastern / Mediterranean
Nutrition
- Serving Size: 1 tbsp serving
- Calories: 70
- Sugar: 17 g
- Sodium: 8.3 mg
- Fat: 0.2 g
- Carbohydrates: 17.6 g
- Protein: 0.1 g
- Cholesterol: 0 mg
