Pomegranate molasses is a syrup of boiled pomegranate juice, most commonly used in Middle Eastern Cuisine. It has an intense sweet-and-sour flavour. Pomegranate molasses can be used in as many ways you can imagine.
- 4 cups pure 100% pomegranate juice (bottled or fresh)
- 2/3 cup sugar
- 1/3 cup freshly squeezed lemon juice
- Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
- Heat up over medium gas until the sauce begins to simmer lightly.
- Add Sugar and stir to dissolve sugar.
- Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
- The liquid is ready when it has a light syrupy consistency and coats the back of a spoon.
- Don’t let it thicken too much, or it will harden when it cools.
- Remove from heat. The syrup will continue to thicken as it cools. (If you’re unsure about the consistency, measure the reduce liquid– it should be between 1 and 1 1/4 cups of syrup. If it’s a lot more liquid than that, continue reducing)
- After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 2 weeks.