Description
Pomegranate molasses is a thick, tangy, slightly sweet syrup from pomegranate juice. It’s commonly used in Middle Eastern cuisine and is perfect for marinades, salad dressings, and adding flavor to various dishes.
Ingredients
Scale
- 3 cups pomegranate juice (about 4-5 large pomegranates, juiced)
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Combine the pomegranate juice, sugar, and lemon juice in a medium saucepan.
- Place the saucepan over medium heat and stir until the sugar has dissolved. Reduce the heat to low, allowing the mixture to simmer gently.
- Simmer the mixture for about 45-60 minutes, stirring occasionally, until it has reduced by about 75%. The liquid should thicken and resemble syrup.
- To test for doneness, dip a spoon into the syrup. If it coats the back of the spoon and drips slowly, it’s ready. The molasses will thicken further as it cools.
- Remove the saucepan from the heat and allow the pomegranate molasses to cool completely. Pour into a clean, airtight jar or bottle and store it in the refrigerator.
Notes
To create fresh juice: Blender: Place the seeds in a blender and pulse a few times to release the juice. Avoid over-blending, as the seeds can become bitter. Strain the mixture through a fine mesh strainer or cheesecloth to remove the pulp. Manual (citrus press): Place the seeds in a citrus press or between two spoons and squeeze to extract the juice.
- Category: Dressings
- Cuisine: Middle Eastern