How to Make Pomegranate Molasses

Yumna Jawad

5 from 4 votes

Learn how to make pomegranate molasses for a versatile syrup with a sweet-tart flavor that enhances both sweet and savory dishes.

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If you’ve never made pomegranate molasses at home, let me walk you through just how easy and rewarding it can be. This sweet, tangy syrup is a staple in many kitchens, especially if you enjoy Middle Eastern cuisine. With just three ingredients—pomegranate juice, sugar, and a splash of lemon juice—you’re on your way to making a pomegranate molasses you can drizzle over salads, add to your marinades, or sweeten up your desserts, homemade pomegranate molasses brings a unique depth and complexity that store-bought versions just can’t match.

Spoon drizzling pomegranate molasses back into jar from above. Small bowl of pomegranate seeds nearby.
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Pomegranate molasses, a traditional ingredient in Middle Eastern cuisine, is a versatile addition to sweet and savory dishes alike. 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, but trust me, 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. It’s a simple DIY syrup with deliciously rewarding results.

Why Learn How to Make Pomegranate Molasses from Scratch

  • Maximize your pomegranate harvest. If you have a pomegranate tree or you came across an abundance of pomegranates, making a batch (or two!) of pomegranate molasses is an excellent way to preserve the flavor for months to come.
  • Versatile serving options. The uses of pomegranate molasses are endless, from savory dishes like marinades, vinaigrettes, and drizzling meats and veggies to providing a sweet contrast on top of desserts. You can also add a light splash to a tall glass of your favorite sparkling water for a refreshing drink.
  • Instantly add concentrated pomegranate flavor. With just a drizzle, pomegranate molasses can instantly elevate a dish with a uniquely intense and vibrant flavor. It’s the secret sauce that takes any dish from good to great!

Ingredients to Make Pomegranate Molasses

Ingredients for recipe: sugar, lemon, and pomegranate juice.
  • 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. Real pomegranate juice has a unique sweet and tangy taste and as it reduces, it thickens and intensifies in flavor.
  • Granulated sugar: This will help to thicken the molasses quicker as it cooks down to a syrupy consistency. It will also add a subtle sweetness.
  • Lemon: Adds brightness and a touch of acidity to the pomegranate molasses. Freshly squeezed lemon juice complements the sweet and tart flavors. It also serves as a natural preservative, increasing shelf life.

How to Make Pomegranate Molasses

  1. In a medium-size saucepan over medium-high heat, combine sugar, lemon juice, and pomegranate juice.
  2. Stir the mixture to dissolve the sugar.
  3. Bring the mixture to a boil, then reduce heat to a simmer. Allow it to simmer uncovered.
  4. Simmer the mixture until it reduces to about a quarter of the amount. It should have a thick, syrupy consistency and coat the back of the spoon.
4 image collage making the recipe in a pot: 1- sugar in the pot with pomegranate juice being poured in, 2- stirring together, 3- after the sugar is dissolved, 4- after thickening into a molasses-type syrup.

Tips for Making Easy Pomegranate Molasses Recipe

  1. 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.
  2. 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.
  3. Stir occasionally to promote even simmering. Stirring helps distribute heat evenly and prevents the molasses from sticking to the bottom of the pan.
  4. Don’t overcook it. 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

How to Store Pomegranate Molasses

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 it in the refrigerator.

How Long Will Pomegranate Molasses Last in the Fridge?

When properly stored, pomegranate molasses will last in the fridge for up to 3 months.

Can I Freeze Pomegranate Molasses?

Yes, you can freeze pomegranate molasses. Make sure the jar has enough headspace to allow room for expansion. You can also pour the molasses into an ice cube tray for small individual servings. Freeze for up to 6 months.

Frequently Asked Questions

Can I make pomegranate molasses without sugar?

Yes, but you will 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.

What can I do if my pomegranate molasses is too thick or too thin?

If it’s 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.

How do you use pomegranate molasses?

Because of the thick consistency, it can be a little tricky to use pomegranate molasses in dishes. Here are some easy ways to serve pomegranate molasses:
Drizzle: Use a spoon or a squeeze bottle to drizzle the molasses over the dish in a zigzag pattern.
Spoon: Using a small spoon, place small amounts strategically into certain pockets of your food.
Brushing: For meats or roasted vegetables, using a pastry brush is helpful to evenly apply the molasses.
Dipping: Serve pomegranate molasses in a small dish as a dipping sauce and pair it with bread, cheese, or vegetables.

Small jar of thick homemade pomegranate molasses with a spoonful nearby and extra pomegranate seeds in a bowl.

Pomegranate molasses is a staple that can be used in a variety of ways. Whether you’re cooking up a Middle Eastern feast, or simply drizzling over your morning yogurt, this easy pomegranate molasses recipe will help you instantly add flavor to your favorite dishes.

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Jar of homemade pomegranate molasses.
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How to Make Pomegranate Molasses

Learn how to make pomegranate molasses for a versatile syrup with a sweet-tart flavor that enhances both sweet and savory dishes.
5 from 4 votes
Author Yumna Jawad
Servings 48 servings
Course Tutorial
Calories 20
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • 4 cups pure pomegranate juice
  • ½ cup granulated sugar
  • ¼ cup freshly squeezed 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

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.
Tips:
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.
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 it. 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. 
 

Nutrition

Serving: 1teaspoon, Calories: 20kcal, Carbohydrates: 5g, Protein: 0.04g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 2mg, Potassium: 46mg, Fiber: 0.02g, Sugar: 5g, Vitamin A: 0.1IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 0.02mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Middle Eastern
Course: Tutorial

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Comments

  1. 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

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