How to Make Pomegranate Molasses

5 from 4 votes

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.

Course Tutorial

Cuisine Middle Eastern

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 20kcal

Author Yumna Jawad

Equipment

5 Piece Cookware Set

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.

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