Making Pomegranate Molasses
Pomegranate molasses is the result of reducing high-quality pomegranate juice with a touch of sugar and lemon until it thickens into a glossy, dark syrup. It provides a sharp, concentrated tang that balances rich meats or brightens simple salads. You are looking for a consistency that coats the back of a spoon with a dark, ruby-colored sheen.
- Difficulty
- Easy
- Total time
- 1 hr 15 min
- Hands-on
- 10 min
- Serves
- 1 cup
Ingredients
- 4 cups 100% pomegranate juice, no added sweeteners
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
Step by step
Combine ingredients
Pour the pomegranate juice, sugar, and lemon juice into your saucepan. Whisk gently over medium heat until the sugar dissolves completely.
Simmer
Bring the liquid to a gentle bubble. Lower the heat to maintain a steady, slow simmer. Skim off any foam that rises to the surface with a metal spoon.
Reduce
Continue simmering for about 45 to 60 minutes. The liquid should decrease to roughly one cup and turn a deep, dark mahogany color.
Cool and store
Remove from heat. It will thicken significantly as it reaches room temperature. Transfer to a clean glass jar and store in the refrigerator.
Questions people ask
How long will this stay good?
Stored in an airtight glass jar in the refrigerator, it will remain usable for up to six months.
Why did my molasses turn into a rock?
It was likely cooked too long. Add a tablespoon of warm water and stir until it dissolves back into a syrup consistency.
Tips
- Choose juice that is labeled 100% pomegranate; any additives will affect the final texture.
- If the syrup hardens too much in the fridge, run the jar under warm water to loosen it.
- The acid from the lemon is crucial for preservation and preventing the syrup from crystallizing.
Variations
- Spiced: Add a single star anise or a small cinnamon stick during the simmering process, removing it before bottling.