Pomegranate Molasses
Updated Nov 30, 2025
This pomegranate molasses recipe reduces pomegranate juice, lemon, and sugar into a syrupy condiment with sweet-tart flavor. Easy to make and keeps well.
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Homemade Pomegranate molasses is soo good!
Pomegranate molasses, a traditional ingredient in Middle Eastern cuisine, is a versatile addition to both sweet and savory dishes. It is made by simmering pomegranate juice with sugar until it reaches a thick, glossy consistency, a process similar to making balsamic glaze. I know, spending 90 minutes watching pomegranate juice bubble away might not sound like your idea of fun, it’s mostly hands-off and totally worth it. Plus, making it yourself means you can adjust the sweetness to your taste, something you can’t do with a bottle off the shelf. Once you’ve made your own pomegranate molasses and tasted the difference it makes in your cooking, there’s no going back.
Happy Cooking!
– Yumna
Pomegranate Molasses Ingredients
- Pomegranate juice: Look for 100% pure juice with no added sugar or artificial ingredients. Or better yet, make your own juice from fresh cut pomegranates!
- Sugar: I like to us granulated white sugar here.
- Lemon: Go for fresh squeezed lemon juice if you can!
How to Make Pomegranate Molasses
Pomegranate Molasses Recipe
Video
Ingredients
- 4 cups pure pomegranate juice
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
Instructions
- In a medium-sized saucepan over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Stir the mixture well to dissolve the sugar.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer uncovered.
- Simmer the mixture until it reduces to a thick, syrupy consistency about a quarter of the amount, about 90 minutes. To check the consistency, place a small amount of the molasses on a spoon and let it cool slightly. It should have a syrupy texture and coat the back of the spoon. You’ll get about 8 ounces.
- Allow the pomegranate molasses cool to room temperature. Pour the cooled pomegranate molasses into a clean, airtight jar or bottle for storage and store in the fridge for up to 3 months.
Equipment
Notes
- My Top Tip: Keep an eye on the heat. Adjust the heat if the mixture boils too vigorously. Try to avoid a rolling boil as that will cause splattering and make it difficult to maintain desired consistency.
- Storage: Allow the pomegranate molasses to cool to room temperature. Then, pour the cooled molasses into a clean, airtight jar or bottle for storage and store in the refrigerator for up to 3 months.
- Freezing: Freeze pomegranate molasses for up to 6 months! Just make sure your jar has enough headspace to allow room for expansion. You can also pour the molasses into an ice cube tray for small individual servings.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Keep an eye on the heat. Adjust the heat if your mixture boils too vigorously. Try to avoid a rolling boil, as that will cause splattering and make it difficult to keep your desired consistency!
- Use a wide pan to speed up the reduction. A wide-bottomed pan will provide more surface area for evaporation, which can help speed up the reduction process.
- Stir occasionally to promote even simmering. Stirring helps distribute heat evenly and prevents the molasses from sticking to the bottom of the pan.
- Don’t overcook! Molasses will naturally thicken more as it cools so it’s important to remove it from the heat as soon as it’s reduced to a quarter of the mixture and coats the back of the spoon.
Recipes to Make with Pomegranate Molasses
- Brush your meat. I love brushing cooked meat with a little bit of pomegranate molasses. Try my pomegranate roasted chicken thighs, or brush some onto pan-seared steak.
- Upgrade your salad. This molasses is a great addition to my Lebanese fattoush salad, turmeric rice salad, or bulgur chickpea salad.
- Add to a dip. One of my favorite pomegranate molasses recipes is my homemade muhammara dip!
FAQs
Yes, but you’ll have to simmer it for a longer time to allow it to thicken properly without sugar. Keep in mind that molasses made without sugar will also be more tart.
If your molasses a little too thick, you can thin it out with additional pomegranate juice and simmer for a few more minutes. If it’s too thin, continue to simmer until it reaches the desired consistency. But keep in mind that it will continue to thicken as it cools. Simmer just until it is reduced by 75% and coats the back of a spoon.
Comments
Hi Yumna, I am a big fan of your website and recipes. Quick question, I am tying to reproduce a lemon mint salad dressing we used to love from the now defunct EL Morocco restaurant that was located in Worcester, Ma. I don’t know if you ever heard of it or had been there, but I loved it. If you do something similar it would be great to hear from you. Thank you in advance.
David Mitchell
Hi David, I’m not familiar with that, but maybe try my fattoush dressing which has lemon, mint and pomegranate molasses? I think it’s a wonderful dressing that goes with so many salads!