Pomegranate Molasses Recipe
Learn how to make homemade pomegranate molasses with pomegranate juice, sugar, and lemon juice. Simmer until thick and syrupy, then use it in dressings and marinades.
Servings: 48 servings
Equipment
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 and store in the fridge for up to 3 months.
Video
Notes
My Top Tip: Remember that the pomegranate molasses thickens as it cools. Stop cooking when it has a syrupy consistency that coats the back of a spoon rather than waiting for it to become very thick in the saucepan.
Storage: Pour the cooled pomegranate molasses into a clean, airtight jar or bottle and store in the fridge for up to 3 months.
Freezing: You can store the pomegranate molasses in the freezer for up to 6 months. Just make sure your jar has enough room to allow for expansion. Or, pour the molasses into an ice cube tray for small individual servings.
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
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